Low Sodium Hearty Vegetable and Meat Soup

Warm up with a bowl of Low Sodium Hearty Vegetable and Meat Soup, a comforting and wholesome one-pot meal that's perfect for any season. Packed with tender chunks of lean beef, an array of vibrant vegetables like carrots, zucchini, and celery, and simmered in a flavorful low-sodium beef broth infused with aromatic herbs like thyme, oregano, and bay leaf, this soup is big on taste and gentle on salt. This recipe is ideal for those seeking heart-healthy options without sacrificing flavor, thanks to its use of no-salt-added canned tomatoes and fresh parsley for a burst of freshness. Ready in just under two hours with minimal prep, this hearty soup serves six and is perfect for make-ahead meals or satisfying leftovers. Indulge in this nutritious, low-sodium twist on classic comfort food today!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 pound lean beef stew meat, cut into bite-sized pieces
• 1 medium onion, chopped
• 3 cloves garlic cloves, minced
• 2 medium carrots, sliced
• 2 stalks celery stalks, sliced
• 2 large potatoes, peeled and diced
• 1 medium zucchini, diced
• 14.5 ounces canned tomatoes, no salt added, with juice
• 4 cups low sodium beef broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 0.5 teaspoon black pepper
• 1 bay leaf
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Heat the olive oil in a large pot over medium-high heat.

Step 2

Add the beef pieces and brown them on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.

Step 3

In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent, about 3-4 minutes.

Step 4

Add the sliced carrots and celery to the pot, and cook for another 5 minutes, stirring occasionally.

Step 5

Return the beef to the pot. Add the diced potatoes, zucchini, canned tomatoes with juice, and beef broth.

Step 6

Stir in the dried thyme, oregano, black pepper, and bay leaf.

Step 7

Bring the soup to a boil, then reduce the heat to low and cover. Let the soup simmer for about 1 hour, or until the beef is tender and the vegetables are cooked.

Step 8

Remove the bay leaf. Taste and adjust seasoning if needed, being cautious with salt.

Step 9

Serve hot, garnished with fresh chopped parsley.

Nutrition Facts

Serving size	(2970.4g)

Amount per serving	% Daily Value*
Calories	1830.1

Total Fat 66.5g	0%
Saturated Fat 18.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 362.9mg	0%
Sodium 1058.9mg	0%
Total Carbohydrate 159.2g	0%
Dietary Fiber 21.4g	0%
Total Sugars 29.8g
Protein 148.3g	0%

Vitamin D 0IU	0%
Calcium 406.5mg	0%
Iron 21.5mg	0%
Potassium 6864.2mg	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: 32.7%

Protein: 32.4%

Carbs: 34.8%