Low Sodium Vegetable Beef Soup
Savor the hearty, nourishing goodness of Low Sodium Vegetable Beef Soup, a perfect choice for those seeking flavor without the extra sodium. This wholesome soup features tender stewing beef, an array of vibrant vegetables like carrots, zucchini, and green beans, and a rich base of unsalted beef broth and no-salt-added diced tomatoes. Enhanced with aromatic garlic, dried thyme, and a hint of ground black pepper, this recipe delivers robust, comforting flavors without compromising your health goals. Ready in just 80 minutes, this one-pot meal is both convenient and satisfying, yielding six generous servings perfect for family dinners or meal prep. Garnish with fresh parsley for a bright, herbaceous finish and enjoy a warm, inviting bowl of homemade soup that proves heart-healthy cooking never has to skimp on taste.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound stewing beef (trimmed and cubed)
- 1 medium yellow onion (diced)
- 3 medium carrots (peeled and sliced)
- 3 stalks celery (sliced)
- 1 large russet potato (peeled and cubed)
- 1 medium zucchini (diced)
- 1 cup green beans (trimmed and cut into 1-inch pieces)
- 6 cups unsalted beef broth
- 1 14-ounce can no-salt-added diced tomatoes (with juice)
- 3 cloves garlic (minced)
- 1 teaspoon dried thyme
- 1 bay leaf
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh parsley (chopped, optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Add the stewing beef and brown on all sides, about 5-7 minutes. Remove the beef and set aside.
In the same pot, add the diced onion, carrots, and celery. Sauté for 5 minutes until the vegetables begin to soften.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the browned beef back to the pot. Pour in the unsalted beef broth and the no-salt-added diced tomatoes with their juice.
Add the diced potato, zucchini, green beans, thyme, bay leaf, and ground black pepper.
Bring the soup to a simmer, then reduce the heat to low. Cover and let it simmer for 45 minutes, occasionally stirring, until the beef is tender and the vegetables are cooked through.
Taste the soup and adjust the seasonings as needed, keeping it low-sodium by avoiding salt.
Discard the bay leaf before serving.
Ladle the soup into bowls and garnish with chopped fresh parsley, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
841 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 546 mg | 24% | |
| Total Carbohydrate | 117.2 g | 43% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 36.6 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 303 mg | 23% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 3260 mg | 69% | |
*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.
