Mediterranean Diet Hearty Beef Rib Soup
Warm up your soul with this **Mediterranean Diet Hearty Beef Rib Soup**, a nutritious, flavor-packed meal that’s both satisfying and wholesome. This rustic soup features tender, slow-simmered beef short ribs, nutrient-rich kale, and a melody of garden-fresh vegetables like carrots, zucchini, and potatoes, all enhanced with aromatic Mediterranean spices including oregano, thyme, and a hint of lemon. Simmered in a rich beef broth with diced tomatoes, this comforting dish achieves a depth of flavor you’ll savor in every spoonful. Perfect for cozy dinners or meal prepping, this hearty soup offers a balanced blend of protein, veggies, and classic Mediterranean flavors, making it a deliciously healthy option that's sure to become a family favorite. Serve it hot with a sprinkle of fresh parsley for a vibrant, nourishing finish!
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Recipe Information
Ingredients
- 2 pounds beef short ribs
- 2 tablespoons olive oil
- 1 large onion
- 3 carrots
- 2 celery stalks
- 4 garlic cloves
- 2 tablespoons tomato paste
- 1 14.5-ounce can canned diced tomatoes
- 6 cups beef broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 medium potato
- 1 medium zucchini
- 2 cups kale
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
- 0.25 cup fresh parsley
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Season the beef short ribs with salt and black pepper. Add the ribs to the pot and sear them on all sides until browned, about 6-8 minutes. Transfer the ribs to a plate and set aside.
In the same pot, add the chopped onion, carrots, and celery. Cook until the vegetables are soft, about 5 minutes.
Add minced garlic and tomato paste to the pot, stirring to combine. Cook for an additional minute to allow the tomato paste to slightly caramelize.
Return the beef ribs to the pot. Pour in the canned diced tomatoes along with their juice and the beef broth. Add the bay leaf, thyme, and oregano.
Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 90 minutes, allowing the flavors to meld and the beef to become tender.
Peel and dice the potato and slice the zucchini. Add them to the pot, cover, and simmer for an additional 30 minutes.
Remove the beef ribs from the pot and discard the bones. Shred the meat and return it to the soup.
Stir in the chopped kale and cook until it is just wilted, about 5 minutes.
Season the soup with salt and black pepper to taste. Stir in the lemon juice and chopped fresh parsley.
Remove the bay leaf before serving. Ladle the soup into bowls and serve hot.
Nutrition Facts
Calories |
3338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.8 g | 232% | |
| Saturated Fat | 60.9 g | 304% | |
| Polyunsaturated Fat | 14.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 16556 mg | 720% | |
| Total Carbohydrate | 225.0 g | 82% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 142.3 g | ||
| Protein | 198.6 g | 397% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 805 mg | 62% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 7157 mg | 152% | |
*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.
