Low Sodium Beef and Beetroot Soup
Warm, hearty, and packed with natural flavors, this Low Sodium Beef and Beetroot Soup is a nourishing bowl of comfort that’s as healthy as it is delicious! Featuring tender chunks of seared beef chuck and the earthy sweetness of diced beetroots, this low sodium recipe delivers deep, satisfying flavors without relying on added salt. The addition of fresh herbs like thyme and parsley, alongside aromatic vegetables like onions, carrots, and celery, creates a fragrant base that’s simmered to perfection in low sodium beef broth. A splash of lemon juice at the end brightens the dish, balancing its rich and savory notes. Perfect for a cozy dinner or meal prep, this wholesome soup is a flavorful, heart-healthy option that’s ready in just under two hours and serves six. Try this easy, one-pot meal and enjoy a nutritious twist on classic comfort food!
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Ingredients
- 500 grams beef chuck
- 3 pieces beetroots, medium-sized, peeled and diced
- 2 pieces carrots, peeled and chopped
- 2 stalks celery stalks, chopped
- 1 piece onion, chopped
- 3 cloves garlic cloves, minced
- 1 liter low sodium beef broth
- 500 milliliters water
- 2 tablespoons olive oil
- 1 piece bay leaf
- 3 sprigs fresh thyme
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon freshly ground black pepper
- 1 tablespoon lemon juice
Directions
Step 1
Heat the olive oil in a large pot over medium-high heat.
Step 2
Add the beef chuck cubes to the pot and sear them until browned on all sides. This should take about 5-7 minutes. Remove and set aside.
Step 3
In the same pot, add the onions and garlic, sauté for about 3 minutes until the onions become translucent.
Step 4
Add the chopped carrots and celery to the pot, cook for another 5 minutes, stirring occasionally.
Step 5
Return the beef to the pot along with the diced beetroots.
Step 6
Pour in the low sodium beef broth and water, making sure the ingredients are submerged. Bring the mixture to a boil.
Step 7
Once boiling, reduce the heat to low, add the bay leaf and thyme sprigs, then cover the pot and let it simmer for about 60 minutes or until the beef is tender and the beets are soft.
Step 8
Remove the bay leaf and thyme sprigs, season with freshly ground black pepper to taste.
Step 9
Stir in the lemon juice and chopped parsley just before serving.
Step 10
Serve hot and enjoy your healthy, low sodium beef and beetroot soup!
Nutrition Facts
| Serving size | (2825.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1759.7 |
| Total Fat 98.5g | 0% |
| Saturated Fat 32.8g | 0% |
| Polyunsaturated Fat 6.6g | |
| Cholesterol 460mg | 0% |
| Sodium 2972.1mg | 0% |
| Total Carbohydrate 77.4g | 0% |
| Dietary Fiber 19.8g | 0% |
| Total Sugars 40.7g | |
| Protein 149.5g | 0% |
| Vitamin D 20IU | 0% |
| Calcium 363.6mg | 0% |
| Iron 22.3mg | 0% |
| Potassium 4623.8mg | 0% |
Source of Calories