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Heart Healthy Soup with Vegetables and Lean Beef

A comforting and nutritious heart healthy soup filled with vegetables and lean beef, perfect for a quick and satisfying meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 2 cups carrots, diced
  • 1 cup celery, diced
  • 1 cup onion, diced always onions
  • 2 cups potatoes, diced can substitute with cauliflower for low-carb
  • 1 cup bell peppers, diced
  • 2 cups tomatoes, chopped
  • 1 cup peas, frozen optional
  • 1 cup green beans, chopped optional
  • 2 cups broth, low-sodium or homemade
For the Protein
  • 1 pound lean beef, ground can substitute with ground turkey
For Seasoning
  • 1 teaspoon dried thyme
  • 1 teaspoon black pepper
  • 1/2 teaspoon cumin optional, for extra flavor
  • 1 lemon squeeze of lemon to brighten the flavor
  • 1/4 cup fresh parsley or dill, chopped to be added at the end

Method
 

Preparation
  1. In a large pot, brown the ground beef over medium heat until fully cooked. Drain excess fat.
  2. Add diced onions, carrots, and celery. Sauté until onions are translucent.
  3. Stir in potatoes, bell peppers, and tomatoes. Cook for another 5 minutes.
Cooking
  1. Pour in the broth and add peas, green beans, thyme, black pepper, and cumin.
  2. Bring to a boil, then reduce heat and let simmer for 20-25 minutes until vegetables are tender.
  3. Add a squeeze of lemon and fresh herbs before serving.

Notes

This soup can be adjusted to fit various dietary needs. Try making two versions: one with beef and one vegetarian with beans. It freezes well, so batch cooking is encouraged.