Spicy Vegetable Beef Soup(Low Sodium Recipe)
A hearty, spicy vegetable beef soup packed with vegetables and bold flavors, perfect for a comforting low-sodium meal that suits family dinners and casual gatherings.
Ingredients
- 1 lb. ground chuck ⓘ
- 2 cloves garlic, minced ⓘ
- 1 (46 oz.) can no-salt tomato juice ⓘ
- 2/3 cup water ⓘ
- 2 cups shredded cabbage ⓘ
- 1 1/2 cups potatoes, cubed
- 1/2 cup celery, chopped ⓘ
- 1/2 cup green pepper, chopped ⓘ
- 2 teaspoons dried Italian seasoning ⓘ
- 3/4 teaspoon salt ⓘ
- 3/4 teaspoon crushed red pepper ⓘ
- 1/2 teaspoon dried oregano ⓘ
- 1/2 teaspoon pepper ⓘ
- 1 (16 oz.) package frozen mixed vegetables ⓘ
Instructions
- Combine ground chuck and minced garlic in a Dutch oven; cook over medium heat until browned, stirring to crumble the meat.
- Drain the meat in a colander and pat dry with a paper towel.
- Wipe pan drippings out with a paper towel.
- Return meat to the pan; add tomato juice, water, dried Italian seasoning, salt, crushed red pepper, dried oregano, pepper, and chopped celery and green pepper.
- Bring to a boil.
- Cover, reduce heat, and simmer for 40 minutes, stirring occasionally.
- Stir in frozen mixed vegetables.
- Cover and cook for an additional 25 minutes.
Tips & Substitutions
For added flavor, consider using fresh herbs like parsley or basil. You can substitute ground turkey or chicken for a leaner option. If you like it spicier, increase the crushed red pepper. To enhance the richness, use beef broth instead of water, but be mindful of sodium levels. This recipe is flexible, so feel free to include other vegetables you have on hand.
Serving Suggestions
This spicy vegetable beef soup pairs beautifully with warm crusty bread or a simple garden salad for a complete meal. Consider serving it with a side of Low Sodium Pie Crust if you're looking for a lighter accompaniment. For a heartier option, add some cooked pasta or rice directly into the soup before serving.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stovetop over medium heat until heated through. If you want to freeze it, allow the soup to cool completely before transferring it to freezer-safe containers. It can last up to 3 months in the freezer.
Nutrition & Diet Analysis (per serving)
Each serving of Spicy Vegetable Beef Soup(Low Sodium Recipe) contains roughly 116 calories, with 5g protein, 26g carbohydrates, and 2g fat. It is an excellent source of vitamin C (126% of the Daily Value), iron (62% of the Daily Value), and dietary fiber (55% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 1396mg per serving (61% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup ahead of time?
Absolutely! This soup can be made a day or two in advance, and the flavors often deepen over time. Just be sure to let it cool completely before refrigerating. When you reheat it, you may need to add a splash of water to adjust the consistency.
How can I make this soup vegetarian?
To make a vegetarian version of this soup, simply replace the ground beef with lentils or a meat substitute. Use vegetable broth instead of tomato juice and water, and ensure that your mixed vegetables are free from any meat products. This variation is perfect for vegan recipes.
What can I serve with this soup?
This soup is versatile and pairs well with various sides. Try it with a slice of crusty bread, a fresh green salad, or even a side of Faux Heath Bars for a sweet finish. For a festive drink, consider serving it alongside Holiday Delight Punch for a delightful meal experience.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).