Mediterranean Diet Spicy Beef Noodle Soup
Warm up your kitchen with a bowl of Mediterranean Diet Spicy Beef Noodle Soup, a healthy and flavor-packed twist on classic comfort food. This hearty recipe combines tender slices of lean beef, vibrant veggies like zucchini and red bell pepper, and an aromatic spice blend of smoked paprika, cumin, and cayenne for a subtly spicy kick. Whole-grain spaghetti adds wholesome texture, while fresh parsley and a squeeze of lemon juice brighten each bite. Simmered in a rich, tomato-infused broth, this nutrient-rich soup is perfect for a balanced dinner that’s both satisfying and in line with the Mediterranean diet. Ready in under an hour and brimming with bold flavors, this soup is ideal for cozy nights and quick meal prep alike.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 300 grams lean beef (such as sirloin), thinly sliced
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium zucchini, sliced into half-moons
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 0.5 teaspoon cayenne pepper (adjust for spice level)
- 0.25 teaspoon crushed red pepper flakes (optional for extra heat)
- 6 cups low-sodium vegetable or beef broth
- 1 14-ounce can canned diced tomatoes (no salt added)
- 100 grams whole-grain spaghetti, broken into 2-inch pieces
- 3 tablespoons fresh parsley, chopped
- 1 tablespoon fresh lemon juice
- salt, to taste
- black pepper, to taste
Instructions
Heat the olive oil in a large pot over medium heat.
Add the sliced beef to the pot and cook for 3-4 minutes, or until browned. Remove the beef from the pot and set aside.
In the same pot, add the diced onion and sauté for 2-3 minutes until softened.
Stir in the minced garlic, red bell pepper, and zucchini. Cook for an additional 3-4 minutes.
Add the smoked paprika, cumin, cayenne pepper, and crushed red pepper flakes (if using). Stir for 1 minute to bloom the spices.
Pour in the broth and canned tomatoes, stirring to combine. Bring the mixture to a boil, then reduce the heat to a simmer.
Return the beef to the pot, along with the broken spaghetti pieces. Cook for 8-10 minutes, or until the noodles are tender.
Stir in the chopped parsley and fresh lemon juice. Season with salt and black pepper to taste.
Ladle the soup into bowls and serve hot. Optionally, garnish with additional parsley or a lemon wedge for extra brightness.
Nutrition Facts
Calories |
1450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.7 g | 78% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 1476 mg | 64% | |
| Total Carbohydrate | 139.5 g | 51% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 35.4 g | ||
| Protein | 91.5 g | 183% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 334 mg | 26% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 4019 mg | 86% | |
*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.
