Heart-Healthy Hearty Beef Rib Soup

Warm up your soul with this "Heart-Healthy Hearty Beef Rib Soup," a nourishing bowl of comfort packed with wholesome ingredients and rich, savory flavors. Tender beef ribs are slow-simmered with a medley of fresh vegetables, including carrots, celery, and spinach, in a low-sodium beef broth, creating a satisfying yet light base. Nutritious barley adds a hearty texture, while hints of thyme and a bay leaf infuse the soup with aromatic depth. Perfect for a cozy family dinner, this recipe focuses on balanced, heart-conscious eating by trimming excess fat from the beef and using olive oil for browning. Ready in just a little over two hours, this one-pot wonder is garnished with fresh parsley for a bright, herby finish. Ideal for meal prep, stress-free weeknights, or when you’re craving something warm and healthy, this soup delivers both comfort and nutrition in every spoonful!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:120 mins

Total Time:135 mins

Servings: 6

Ingredients

• 1.5 pounds beef ribs
• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 pieces garlic cloves, minced
• 3 medium carrots, diced
• 2 medium celery stalks, diced
• 6 cups low-sodium beef broth
• 1 14-ounce can crushed tomatoes
• 4 cups leafy spinach
• 1 piece bay leaf
• 1 teaspoon thyme
• 0.5 teaspoon black pepper
• 0.5 cup barley
• 0.25 cup fresh parsley, chopped
• 0.25 teaspoon salt, or to taste

Directions

Step 1

Trim any visible fat from the beef ribs to reduce saturated fat content.

Step 2

In a large pot, heat the olive oil over medium-high heat. Add the beef ribs and brown on all sides, about 6-8 minutes.

Step 3

Remove the ribs and set aside. In the same pot, add the onion and garlic, sautéing until the onion becomes translucent, about 3-4 minutes.

Step 4

Stir in the carrots and celery, cooking for another 5 minutes until just starting to soften.

Step 5

Return the ribs to the pot. Add the low-sodium beef broth, crushed tomatoes, bay leaf, thyme, and black pepper, then bring to a simmer.

Step 6

Reduce heat to low, cover, and let simmer for 1 hour.

Step 7

After 1 hour, remove the ribs from the soup. Let them cool slightly before shredding the meat off the bones. Discard the bones and bay leaf.

Step 8

While the ribs cool, add the barley to the pot, increasing heat to bring to a low boil, then reduce and simmer until the barley becomes tender, about 30 minutes.

Step 9

Once the barley is cooked, return the shredded beef to the soup. Stir in the spinach and simmer for an additional 5 minutes.

Step 10

Taste and adjust seasoning with salt as needed. Garnish with fresh parsley before serving.

Nutrition Facts

Serving size	(3287.4g)

Amount per serving	% Daily Value*
Calories	2625.6

Total Fat 182.3g	0%
Saturated Fat 71.4g	0%
Polyunsaturated Fat 1.8g
Cholesterol 643.8mg	0%
Sodium 2580.3mg	0%
Total Carbohydrate 93.3g	0%
Dietary Fiber 24.2g	0%
Total Sugars 27.1g
Protein 166.7g	0%

Vitamin D 3.4IU	0%
Calcium 794.5mg	0%
Iron 37.4mg	0%
Potassium 6455.0mg	0%

*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.

Source of Calories

Fat: 61.2%

Protein: 24.9%

Carbs: 13.9%