Low Sodium Vegetable Beef Soup

Savor the hearty, nourishing goodness of Low Sodium Vegetable Beef Soup, a perfect choice for those seeking flavor without the extra sodium. This wholesome soup features tender stewing beef, an array of vibrant vegetables like carrots, zucchini, and green beans, and a rich base of unsalted beef broth and no-salt-added diced tomatoes. Enhanced with aromatic garlic, dried thyme, and a hint of ground black pepper, this recipe delivers robust, comforting flavors without compromising your health goals. Ready in just 80 minutes, this one-pot meal is both convenient and satisfying, yielding six generous servings perfect for family dinners or meal prep. Garnish with fresh parsley for a bright, herbaceous finish and enjoy a warm, inviting bowl of homemade soup that proves heart-healthy cooking never has to skimp on taste.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 pound stewing beef (trimmed and cubed)
• 1 medium yellow onion (diced)
• 3 medium carrots (peeled and sliced)
• 3 stalks celery (sliced)
• 1 large russet potato (peeled and cubed)
• 1 medium zucchini (diced)
• 1 cup green beans (trimmed and cut into 1-inch pieces)
• 6 cups unsalted beef broth
• 1 14-ounce can no-salt-added diced tomatoes (with juice)
• 3 cloves garlic (minced)
• 1 teaspoon dried thyme
• 1 bay leaf
• 0.5 teaspoon ground black pepper
• 2 tablespoons fresh parsley (chopped, optional, for garnish)

Directions

Step 1

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

Step 2

Add the stewing beef and brown on all sides, about 5-7 minutes. Remove the beef and set aside.

Step 3

In the same pot, add the diced onion, carrots, and celery. Sauté for 5 minutes until the vegetables begin to soften.

Step 4

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 5

Add the browned beef back to the pot. Pour in the unsalted beef broth and the no-salt-added diced tomatoes with their juice.

Step 6

Add the diced potato, zucchini, green beans, thyme, bay leaf, and ground black pepper.

Step 7

Bring the soup to a simmer, then reduce the heat to low. Cover and let it simmer for 45 minutes, occasionally stirring, until the beef is tender and the vegetables are cooked through.

Step 8

Taste the soup and adjust the seasonings as needed, keeping it low-sodium by avoiding salt.

Step 9

Discard the bay leaf before serving.

Step 10

Ladle the soup into bowls and garnish with chopped fresh parsley, if desired. Serve hot and enjoy!

Nutrition Facts

Serving size	(2626.1g)

Amount per serving	% Daily Value*
Calories	840.8

Total Fat 32.9g	0%
Saturated Fat 5.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 545.7mg	0%
Total Carbohydrate 117.2g	0%
Dietary Fiber 21.1g	0%
Total Sugars 36.6g
Protein 40.7g	0%

Vitamin D 0IU	0%
Calcium 303.2mg	0%
Iron 6.2mg	0%
Potassium 3260.0mg	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: 31.9%

Protein: 17.5%

Carbs: 50.5%