When the weather turns chilly or you need a meal that warms you from the inside out, this Spinach Beef Soup delivers exactly what your soul craves. This nourishing soup combines tender chunks of beef with fresh spinach, aromatic vegetables, and a rich, savory broth that’s packed with flavor. The combination of protein-rich beef and iron-packed spinach makes this soup not only delicious but also incredibly nutritious. Perfect for meal prep or feeding a hungry family, this one-pot wonder simmers to perfection and fills your kitchen with amazing aromas that will have everyone asking for seconds.
Serves: 6-8 people
Ingredients You’ll Need
For the soup base:
- 2 pounds beef chuck roast or stew meat, cut into 1-inch cubes
- 8 cups beef broth
- 1 large onion, diced
- 3 carrots, sliced into rounds
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and black pepper to taste
For the spinach addition:
- 5 ounces fresh baby spinach, roughly chopped
- 1 medium potato, peeled and diced
- 1/2 cup pearl barley or small pasta (optional)
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
Preparing Your Ingredients
Cut the beef into uniform cubes so they cook evenly. Pat the beef dry with paper towels and season generously with salt and pepper. Dice your onion, slice the carrots, chop the celery, and mince the garlic. Having everything ready before you start cooking makes the process much smoother.
Building the Flavor Base
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches to avoid overcrowding, brown the beef cubes on all sides, about 3-4 minutes per side. The beef should develop a nice golden-brown crust. Transfer the browned beef to a plate and set aside.
In the same pot, add the diced onion, carrots, and celery. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften. Add the minced garlic and tomato paste, cooking for another minute until fragrant.
Creating the Perfect Broth
Return the browned beef to the pot along with any accumulated juices. Add the diced tomatoes, beef broth, bay leaves, thyme, and oregano. Stir everything together and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot, and let the soup simmer gently for 1 hour and 30 minutes, or until the beef becomes tender and easily shreds with a fork. Stir occasionally and skim off any foam that rises to the surface.
Adding the Final Touches
After the beef has become tender, add the diced potato and pearl barley or pasta if using. Continue simmering for another 15-20 minutes until the potatoes are tender and the barley is cooked through.
Taste the broth and adjust seasoning with salt and pepper as needed. Remove the bay leaves and discard them.
Incorporating the Spinach
Add the chopped fresh spinach to the pot and stir gently. The spinach will wilt quickly, usually within 2-3 minutes. Don’t overcook the spinach as it can become mushy and lose its vibrant color.
Serving Your Hearty Creation
Ladle the soup into bowls while it’s hot. The rich, dark broth should be filled with tender beef, colorful vegetables, and bright green spinach. Serve with crusty bread, dinner rolls, or crackers for a complete meal.
This soup tastes even better the next day as the flavors continue to develop and meld together. The beef becomes even more tender, and the broth deepens in flavor.
Storage and Reheating
Store leftover soup in the refrigerator for up to 4 days. The soup can also be frozen for up to 3 months, though the spinach may lose some of its texture after freezing.
When reheating, warm gently over medium-low heat, stirring occasionally. If the soup seems too thick after refrigeration, add a little extra beef broth or water to reach your desired consistency.
Nutritional Benefits
This soup is a nutritional powerhouse. The beef provides high-quality protein and iron, while the spinach adds vitamins A, C, and K, plus folate and additional iron. The vegetables contribute fiber and various vitamins, making this a well-rounded, healthy meal.
Variations to Try
For a heartier version, add white beans or kidney beans during the last 15 minutes of cooking. You can also substitute kale for spinach if you prefer a sturdier green that holds up longer in the soup.
This Spinach Beef Soup proves that healthy eating doesn’t mean sacrificing flavor. Every spoonful delivers comfort, nutrition, and satisfaction in one perfect bowl.
