Low Sodium Hearty Vegetable and Meat Soup
Warm up with a comforting bowl of Low Sodium Hearty Vegetable and Meat Soup, a satisfying and nutritious meal perfect for any day of the week. This robust soup features tender, lean beef stew meat paired with a medley of vibrant vegetables like carrots, celery, zucchini, and potatoes, all simmered in a rich, low-sodium beef broth infused with aromatic herbs like thyme, oregano, and bay leaf. With no added salt, this recipe is ideal for anyone watching their sodium intake without compromising on flavor. Ready in just over 90 minutes, it’s a wholesome dish packed with fiber, protein, and bold flavors. Serve it hot, topped with a sprinkle of fresh parsley, and savor each hearty, homemade spoonful! Keywords: low sodium soup, hearty vegetable soup, low salt beef soup, healthy beef and vegetable stew, easy one-pot dinner.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound lean beef stew meat, cut into bite-sized pieces
- 1 medium onion, chopped
- 3 cloves garlic cloves, minced
- 2 medium carrots, sliced
- 2 stalks celery stalks, sliced
- 2 large potatoes, peeled and diced
- 1 medium zucchini, diced
- 14.5 ounces canned tomatoes, no salt added, with juice
- 4 cups low sodium beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.5 teaspoon black pepper
- 1 bay leaf
- 2 tablespoons fresh parsley, chopped
Instructions
Heat the olive oil in a large pot over medium-high heat.
Add the beef pieces and brown them on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.
In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent, about 3-4 minutes.
Add the sliced carrots and celery to the pot, and cook for another 5 minutes, stirring occasionally.
Return the beef to the pot. Add the diced potatoes, zucchini, canned tomatoes with juice, and beef broth.
Stir in the dried thyme, oregano, black pepper, and bay leaf.
Bring the soup to a boil, then reduce the heat to low and cover. Let the soup simmer for about 1 hour, or until the beef is tender and the vegetables are cooked.
Remove the bay leaf. Taste and adjust seasoning if needed, being cautious with salt.
Serve hot, garnished with fresh chopped parsley.
Nutrition Facts
Calories |
1830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.5 g | 85% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 1059 mg | 46% | |
| Total Carbohydrate | 159.2 g | 58% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 29.8 g | ||
| Protein | 148.3 g | 297% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 406 mg | 31% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 6864 mg | 146% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
