Healthy Beef Soup
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Seared stew meat, mushrooms, broccoli, and leeks meld together in perfect harmony in this healthy Beef Soup that simmers over the stovetop. This easy soup recipe is both nutritious and tasty served alone or with bread.
If you’re looking for more healthy dinners, be sure to check out some of my other favorites like Healthy Sloppy Joe Bowls, Honey Garlic Baked Chicken and Veggies, or Flank Steak Lettuce Cups.
Table of Contents
I love this recipe with stew meat because it’s so easy! If you are unfamiliar with stew meat, it’s just pre-cut beef that makes it incredibly easy to cook with. Stew meat is also a leaner part of the cow compared to something like a steak. So, if you are craving beef, but want something a little healthier then this recipe with stew meat is a great option!
This healthy Beef Soup combines leeks, mushrooms, broccoli, and beef broth along with stew meat. Just 5 simple ingredients is all you need to make this easy soup recipe! Serve it with your favorite bread, over rice, or just alone.
Why You’ll Love This Recipe
5 Ingredients: All you is 5 simple ingredients to make this healthy Beef Soup! This is a quick and easy dinner with minimal ingredients.
Healthy: This recipe with stew meat has protein and lots of veggies for a healthy foundation that you can pair with rice or bread for a balanced meal.
Flexible: This recipe is super flexible, you can swap out veggies for different veggies that you have in your fridge or need to use up. You can also use chicken broth in place of beef and chicken in place of beef too if you want to make this a leaner meal.
Ingredients
- Stew Meat: I use Organic Prairie Stew Meat.
- Salt & Pepper: You’ll need a little salt and pepper to season the meat.
- Beef Broth: I use Kettle & Fire Beef Broth, use code MIMIBAKESCOOKIES for 20% off your order.
- Mushrooms: I use organic baby Bella mushrooms. You can use any kind of mushrooms you like.
- Leeks: I’m using leeks in this recipe as I got them in my Talley Farm’s box last week. If you don’t have leeks you can use onions or scallions too.
- Broccoli: I use organic broccoli florets.
- Kale: Organic kale is optional for serving. If you want to add kale, I just add a few kale leaves into the bowl before serving the soup on top. The hot soup will cook the kale perfectly. It’s best serve it like this if you want kale, as adding it to the soup can make it incredibly soft and overcooked, especially if you have leftovers.
Tools Needed
- Cutting Board: You'll need a cutting board to cut the veggies.
- Knife: I use a chef's knife to cut all the veggies.
- Mixing Bowl: You'll need a mixing bowl to season the beef.
- Dutch Oven: I'm using my Staub 4-Quart Dutch Oven.
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Step by Step Instructions
Step 1
Slice the leaks. Cut the mushrooms into quarters, and trim broccoli florets or cut into small bite sized pieces, if needed. Remove the kale leaves from the stems if you are going to serve with kale. Set aside.
Step 2
Add the stew meat to a large mixing bowl and generously salt and pepper.
Step 3
Put a 4-quart Dutch oven over medium/high heat and add the beef. Sear all sides of the beef.
Step 4
Add the beef broth and turn the heat down to a low simmer. Put the lid on a simmer on the stove for 1 to 2 hours or until the beef is tender to your liking.
Step 5
Add the veggies and stir to combine. Place the lid on and cook on low/medium heat for 10 to 20 minutes or until the veggies are cooked to your liking.
The veggies will cook down, but if you want more broth in the soup, feel free to add 1 to 2 cups more of beef broth.
Step 6
If you’re serving with kale, place some kale in a serving bowl and ladle the soup over the top. The hot soup will cook the kale. You can serve this soup alone or you can serve it with bread or rice.
Easy Substitutions
- I use stew meat here, but you can also make this with chicken as well if you don’t want to eat beef.
- You can also substitute the beef broth for chicken broth or even bone broth if you want more protein and nutrients.
- The kale is optional, feel free to skip if you prefer. You can also use spinach in place of kale.
FAQ's
Yes, feel free to use chicken in place of beef.
Yes, you can use vegetable broth, chicken broth, or even bone broth for added protein.
Store in an airtight container in the fridge for up to 5 days.
Craving More?
Healthy Beef Soup
Equipment
- Cutting Board
Ingredients
- 2 large leeks
- 8 ounces mushrooms
- 2 cups broccoli florets
- 1 bunch kale (optional)
- 1 pound stew meat
- Salt and pepper
- 4 cups beef broth
Instructions
- Slice the leaks. Cut the mushrooms into quarters, and trim broccoli florets or cut into small bite sized pieces, if needed. Remove the kale leaves from the stems if you are going to serve with kale. Set aside.
- Add the stew meat to a large mixing bowl and generously salt and pepper.
- Put a 4-quart Dutch oven over medium/high heat and add the beef. Sear all sides of the beef.
- Add the beef broth and turn the heat down to a low simmer. Put the lid on a simmer on the stove for 1 to 2 hours or until the beef is tender to your liking.
- Add the veggies and stir to combine. Place the lid on and cook on low/medium heat for 10 to 20 minutes or until the veggies are cooked to your liking.
- The veggies will cook down, but if you want more broth in the soup, feel free to add 1 to 2 cups more of beef broth.
- If you’re serving with kale, place some kale in a serving bowl and ladle the soup over the top. The hot soup will cook the kale. You can serve this soup alone or you can serve it with bread or rice.
- Store leftovers in an airtight container in the fridge for up to 5 days.
Video
Notes
Nutrition
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