Low Sodium Beef and Vegetable Soup

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

Deeply browned beef chuck simmers low and slow with carrots, parsnips, and celery until it's fall-apart tender, all in a rich broth built from scratch with tomato paste, thyme, and rosemary. The trick to that deep flavor is the sear — those brick-red, caramelized bits at the bottom of the pot get scraped up and folded right into the broth. Green beans go in near the end so they stay bright and snappy against the softer root vegetables, and a scattering of fresh scallions and parsley finishes each bowl with a little lift. It's a hearty, slow-simmered bowl built entirely from real, whole ingredients, which makes it an easy fit for anyone watching their sodium closely. You control exactly what goes into the pot from start to finish, so this one's a genuinely solid choice for a low added salt kitchen.

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Ingredients

6 servings

2 tbsp garlic-infused oil
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Private Selection Infused Olive Oil Garlic La Tourangelle Infused Garlic Oil Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil
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1 ½ lb beef chuck, cut into 1-inch cubes
1 tsp kosher salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper, plus more to taste
4 medium carrots (about 12 oz total), peeled and cut into ½-inch rounds
2 medium parsnips (about 8 oz total), peeled and cut into ½-inch pieces
3 medium stalks celery, sliced ½-inch thick
6 oz green beans, trimmed and cut into 1-inch pieces
1 can (14 oz) diced tomatoes, drained
6 cups beef broth
1 tbsp tomato paste
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
4 scallions, green tops only, thinly sliced
2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Pat the beef cubes dry with paper towels and season all over with 1 tsp salt and 1/2 tsp black pepper. Heat the garlic-infused oil in a large Dutch oven over medium-high heat until shimmering.
2
Working in two batches to avoid crowding, add the beef in a single layer and sear undisturbed for 3–4 minutes per side, until deeply browned on at least two sides. Transfer the seared beef to a plate and repeat with the remaining pieces.

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