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This spinach beef soup brings together tender beef and fresh greens in a rich, savory broth that warms you from the inside out. It’s a dish that never fails to comfort after a long day and offers a satisfying way to enjoy a healthy balance of protein and vegetables all in one bowl.
I discovered this soup on a chilly autumn evening and now it’s become a go-to whenever I want something both nourishing and cozy. My family especially appreciates how the tender meat and vibrant spinach complement each other perfectly.
Ingredients
- Beef stew meat: one pound cut into bite-sized pieces for tenderness and flavor
- Olive oil: two tablespoons to brown the beef beautifully without sticking
- Medium onion: one diced adds natural sweetness and builds the soup’s flavor base
- Garlic: two cloves minced for an aromatic punch that livens up the broth
- Carrots: three sliced bring crispness and a touch of natural sweetness
- Celery: two stalks sliced adds subtle earthiness and balances the vegetables
- Beef broth: four cups creates a rich and savory foundation for the soup
- Water: one cup to lighten the broth slightly and help the flavors mingle
- Dried thyme: one teaspoon provides herbaceous notes classic in beef dishes
- Dried oregano: one teaspoon enhances the depth with warm, slightly peppery tones
- Salt and pepper: to taste essential for seasoning and drawing out all flavors
- Fresh spinach: four cups washed and chopped for vibrant color and a nutrient boost
- Canned diced tomatoes: one can with juices adds brightness and a slight acidity
- Lemon juice: one tablespoon optional to brighten the overall flavor and add freshness
Instructions
- Sauté the Aromatics:
- Heat two tablespoons of olive oil in a large pot over medium-high heat until shimmering. Add the beef, seasoning generously with salt and pepper. Brown the meat on all sides for five to seven minutes, avoiding overcrowding the pot which can cause steaming instead of searing. Once browned, toss in the diced onion and minced garlic. Sauté these for three to four minutes until the onion becomes translucent and fragrant. This step is crucial as it develops the foundational flavor of the soup.
- Cook the Vegetables:
- Add the sliced carrots and celery to the pot with the aromatics and beef. Stir well and cook for another three to four minutes allowing the vegetables to soften slightly while mingling their flavors. The vegetables should not become mushy but begin to release their natural sweetness.
- Build and Simmer the Broth:
- Pour in four cups of beef broth along with one cup of water and stir. Bring the mixture to a rolling boil over medium-high heat, then add the dried thyme and oregano, seasoning again with salt and pepper as desired. Lower the heat to a gentle simmer immediately. Cover the pot and let the soup cook for about 45 minutes. This slow simmer tenderizes the beef and melds the flavors deeply.
- Add the Greens and Tomatoes:
- Stir in the chopped fresh spinach and the entire can of diced tomatoes with their juices. Return to a gentle simmer and cook for five to ten minutes until the spinach wilts but retains its vibrant green color. This final cooking phase refreshes the soup and adds a bright contrast to the rich beef broth. For extra brightness, stir in one tablespoon lemon juice just before serving.
- Serve:
- Taste your soup and adjust salt and pepper if needed. Ladle the steaming soup into bowls and enjoy the comforting warmth.
Spinach is my favorite part of this soup. It brightens every ladle both visually and nutritionally. I remember one family gathering when my children insisted on having a bowl before dinner because they loved the tender spinach and savory broth so much. It became a tradition after that.
Storage Tips
Cool the soup completely before transferring to airtight containers. It keeps well in the fridge for up to four days. Reheat gently over low heat to preserve the spinach’s texture. This soup also freezes wonderfully; portion it out and thaw overnight in the fridge before warming it on the stove.
Ingredient Substitutions
If you do not have fresh spinach, try baby kale or Swiss chard as a hearty alternative. For beef, chuck roast cut into cubes works equally well and becomes tender with simmering. Vegetable broth can replace beef broth for a lighter but still flavorful version.
Serving Suggestions
Serve the soup with crusty bread or a soft baguette to soak up the broth. A sprinkling of grated Parmesan cheese on top offers a lovely salty finish. Pair with a simple green salad for a well-rounded but easy meal.
This soup is a comforting, nutritious meal that suits busy weeknights and family gatherings. A squeeze of lemon before serving brightens and balances the rich flavors.
Common Recipe Questions
- → Quels morceaux de boeuf sont recommandés ?
Utilisez de la viande à ragoût coupée en morceaux pour une texture tendre après cuisson longue.
- → Peut-on remplacer les épinards frais ?
Oui, des épinards surgelés peuvent être utilisés, ajoutés en fin de cuisson pour conserver la saveur.
- → Comment épaissir la soupe davantage ?
Vous pouvez mixer une partie des légumes ou ajouter un peu de fécule diluée en fin de cuisson.
- → Quelle huile est préférable ?
L’huile d’olive est idéale pour faire revenir la viande et les légumes, apportant saveur et légèreté.
- → Peut-on préparer la soupe à l’avance ?
Oui, elle se conserve bien au réfrigérateur et les saveurs se développent après repos.