Mediterranean Diet Hearty Beef Rib Soup

Warm up with a bowl of Mediterranean Diet Hearty Beef Rib Soup, a soul-satisfying recipe that combines tender beef short ribs with a medley of wholesome vegetables and bold Mediterranean flavors. This nutrient-packed soup starts with seared short ribs for depth, complemented by aromatics like garlic, celery, and onion, and enriched with a tomato base seasoned with thyme, oregano, and a hint of lemon. Featuring hearty additions like potatoes, zucchini, and kale, this soup is as nourishing as it is flavorful, making it a perfect comfort food option. Slow-simmered to perfection, it’s ideal for meal prep, with leftovers only getting better as the rich flavors deepen. Whether you're following a Mediterranean-inspired lifestyle or just seeking a wholesome winter warmer, this beef rib soup is as delicious as it is satisfying.

Nutriscore Rating: 65/100

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 large onion
• 3 carrots
• 2 celery stalks
• 4 garlic cloves
• 2 tablespoons tomato paste
• 1 14.5-ounce can canned diced tomatoes
• 6 cups beef broth
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 medium potato
• 1 medium zucchini
• 2 cups kale
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon lemon juice
• 0.25 cup fresh parsley

Directions

Step 1

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

Step 2

Season the beef short ribs with salt and black pepper. Add the ribs to the pot and sear them on all sides until browned, about 6-8 minutes. Transfer the ribs to a plate and set aside.

Step 3

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

Step 4

Add minced garlic and tomato paste to the pot, stirring to combine. Cook for an additional minute to allow the tomato paste to slightly caramelize.

Step 5

Return the beef ribs to the pot. Pour in the canned diced tomatoes along with their juice and the beef broth. Add the bay leaf, thyme, and oregano.

Step 6

Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 90 minutes, allowing the flavors to meld and the beef to become tender.

Step 7

Peel and dice the potato and slice the zucchini. Add them to the pot, cover, and simmer for an additional 30 minutes.

Step 8

Remove the beef ribs from the pot and discard the bones. Shred the meat and return it to the soup.

Step 9

Stir in the chopped kale and cook until it is just wilted, about 5 minutes.

Step 10

Season the soup with salt and black pepper to taste. Stir in the lemon juice and chopped fresh parsley.

Step 11

Remove the bay leaf before serving. Ladle the soup into bowls and serve hot.

Nutrition Facts

Serving size	(3736.4g)

Amount per serving	% Daily Value*
Calories	3338.5

Total Fat 180.8g	0%
Saturated Fat 60.9g	0%
Polyunsaturated Fat 14.0g
Cholesterol 620.5mg	0%
Sodium 16555.6mg	0%
Total Carbohydrate 225.0g	0%
Dietary Fiber 29.8g	0%
Total Sugars 142.3g
Protein 198.6g	0%

Vitamin D 72.6IU	0%
Calcium 805.3mg	0%
Iron 23.1mg	0%
Potassium 7157.3mg	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: 49.0%

Protein: 23.9%

Carbs: 27.1%