Healthy Beef Soup Recipes

This easy to make, flavorful Mexican-inspired beef soup is packed with protein to keep you feeling full and satisfied. Serve with a side of Suffed Mini Peppers to round out the meal.

An easy Mexican-inspired soup combines the flavors of lean beef, sweet peppers, onions, and tomatoes. Serve it topped with crunchy tortilla chips and a dollop of sour cream.

Using a slow cooker makes this flavorful soup an easy meal for any night of the week.

Teriyaki sauce and ginger add Asian flavor to this beef, rice and vegetable soup. It's a filling meal, yet has under 200 calories per serving.

Even people who think they don't like beets love this vibrantly colored, vegetable-packed borscht soup recipe, inspired by the legendary borscht soup served at New York's Russian Tea Room. Plenty of mushrooms, cabbage and carrots along with a judicious amount of beef make this healthy borscht recipe special.

Inspired by pho--a traditional Vietnamese soup--this one-pot meal is garnished with crunchy mung bean sprouts and chopped fresh basil. You could also serve it with lime wedges and a bottle of Asian chile sauce, such as sriracha, on the side.

Classic Vietnamese noodle soup typically takes hours to make, but this healthy pho recipe gets tons of flavor from cooking the aromatics and spices before adding the broth. Serve with hoisin, Sriracha and lime wedges.

Hearty, thick, rich--this is just how a winter soup should be. The meat and carrots become tender yet retain their texture, and the kale offers freshness. Garnish each serving of this slow-cooker beef and barley soup with additional pesto and fresh basil and oregano sprigs, if desired.

Borscht is an Eastern European soup that typically features beets as a prominent ingredient, thus the resulting dish has a purple-red color. Our slow-cooker rendition is literally beefed up with brisket and showcases whole-grain rye berries, a source of fiber.

Less than 30 minutes of prep is all that's needed before this beef and vegetable soup goes into the slow cooker. It's a warm, hearty, one-bowl meal for fall and winter nights.

Our favorite mix for the meatballs is half beef and half lamb. Plus, the warming spices in these meatballs make this soup recipe perfect for sub-zero nights. Serve with crusty bread to sop up all the delicious broth.

This Haitian squash soup is a classic dish served on New Year’s Day to commemorate Haiti’s independence from France on January 1, 1804. The soup is traditionally made with calabaza squash—a winter squash that is also called green pumpkin. If you can’t find calabaza, you can use butternut squash. Traditionally, the soup is made with beef, but you can substitute goat meat if preferred. If you are plant-based, a flavorful vegetarian version can be made by adding the homemade epis seasoning to the soup mixture while the vegetables are cooking. If using meat, be sure to allow it to marinate overnight for full flavor.

Just a bit of spicy chorizo sausage adds lots of flavor to the meatballs in this hearty Mexican soup. Dandelion greens, carrots and corn are colorful additions.

Long-simmered marrow bones give this soup its luxurious flavor. The texture of the finished soup is hearty--bordering on a soupy risotto.

Ready in one hour, this soup will warm you up on a cool fall day.

Potatoes, turnips, and sweet potatoes add a touch of sweetness to traditional beef soup in this low-calorie recipe.

Italian wedding soup gets its name from the marriage of meat and greens. Use lean ground beef, pork, or lamb.

Try this thick main-dish soup--full of chickpeas, tomatoes, lean ground beef and spices--with cornbread.

Here's a quick version of pho, a fresh and satisfying Vietnamese noodle soup.

In Guatemala, leftover stock from pots of boiled beef (cocido) is often transformed into this soup. Here, a simple stock from roasted beef bones approximates that flavor. If you’re short on time, use the best premade beef broth you can find.

Veal bones make a particularly rich, gelatinous beef stock. If you don't have them, substitute an equal amount of beef bones. The step of roasting the bones, which imparts fuller flavor, may be omitted if time is short.

There's something so satisfying about a hearty bowl of beef and barley soup--especially when it's one you've made from scratch with reduced-sodium broth and chunks of delicious sirloin steak. This slow-cooker recipe is simple to prepare, serves six, and is a great alternative to canned soup!