Low Sodium Hearty Beef Rib Soup

Savor the comforting warmth of Low Sodium Hearty Beef Rib Soup, a perfect balance of deep, savory flavors and wholesome ingredients crafted to be heart-healthier without sacrificing taste. Tender, seared beef short ribs are simmered in a rich, low-sodium beef broth enhanced with aromatic herbs like thyme, oregano, and bay leaf. A colorful medley of fresh vegetables, including carrots, celery, red potatoes, and green beans, add layers of texture and nutrition. This slow-simmered soup boasts melt-in-your-mouth rib meat and a satisfying broth, making it a perfect option for cozy weeknights or meal prep. Garnished with fresh parsley, each bowl is a testament to bold flavor made the healthier way. Ready in just over 2 hours, this hearty soup serves six and is sure to become a low-sodium favorite!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:150 mins

Total Time:170 mins

Servings: 6

Ingredients

• 2 pounds beef short ribs
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 medium carrots, peeled and sliced
• 2 stalks celery stalks, sliced
• 3 cloves garlic cloves, minced
• 6 cups low sodium beef broth
• 14.5 ounces canned diced tomatoes, no salt added
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• 3 medium red potatoes, diced
• 1 cup green beans, trimmed and halved
• 0.5 teaspoon black pepper
• 0.25 cup fresh parsley, chopped

Directions

Step 1

Heat olive oil in a large Dutch oven or soup pot over medium-high heat.

Step 2

Season the beef short ribs with black pepper. Add ribs to the pot, searing on all sides until browned, about 10 minutes. Remove ribs and set aside.

Step 3

In the same pot, add chopped onion, carrots, and celery. Cook until vegetables are softened, about 5 minutes.

Step 4

Stir in minced garlic, and cook for an additional minute until fragrant.

Step 5

Return the beef ribs to the pot. Add low sodium beef broth, canned diced tomatoes, dried thyme, dried oregano, and bay leaf.

Step 6

Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 90 minutes to allow the flavors to meld and the beef to become tender.

Step 7

Remove the ribs from the soup and let them cool slightly. Meanwhile, add diced red potatoes and green beans to the pot, continuing to simmer.

Step 8

Remove the meat from the cooled ribs, discarding bones and excess fat. Cut the meat into bite-sized pieces and return to the pot.

Step 9

Simmer the soup for an additional 30 minutes, until potatoes are tender.

Step 10

Remove the bay leaf. Stir in fresh parsley before serving.

Step 11

Serve hot, enjoying the robust flavors with minimal sodium.

Nutrition Facts

Serving size	(3787.7g)

Amount per serving	% Daily Value*
Calories	3257.3

Total Fat 162.1g	0%
Saturated Fat 54.7g	0%
Polyunsaturated Fat 7.7g
Cholesterol 607.8mg	0%
Sodium 7018.6mg	0%
Total Carbohydrate 259.0g	0%
Dietary Fiber 30.2g	0%
Total Sugars 127.5g
Protein 198.8g	0%

Vitamin D 72.6IU	0%
Calcium 742.3mg	0%
Iron 25.6mg	0%
Potassium 8483.9mg	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: 44.3%

Protein: 24.2%

Carbs: 31.5%