FreeAnemia Support
Iron-Rich Spinach & Beef Soup
Tender beef and wilted spinach simmered in a lightly spiced broth for a hearty, iron-rich soup.
Servings
4 bowls
Prep
10 min
Cook
35 min
Beef and spinach are a classic pairing in iron-focused cooking, and this soup gives both room to shine — the beef simmers until it's fork-tender, and the spinach goes in right at the end so it keeps some of its color and bite.
Red meat and dark leafy greens are both ingredients people managing anemia are often encouraged to include more of, and a splash of ginger and a bit of tomato round out the broth without overpowering either one. Let the beef simmer the full 25 to 30 minutes so it's properly tender before the spinach goes in.
Ingredients
- 300 grams lean beef — cut into bite-sized pieces
- 4 cups fresh spinach — washed and chopped
- 1 medium onion — chopped
- 2 cloves garlic — minced
- 1 medium tomato — chopped
- 4 cups low-sodium beef broth
- 1 tablespoon olive oil — for sautéing
- 1/2 teaspoon ground ginger — optional, for flavor
- 1/4 teaspoon black pepper — freshly ground
- 1/4 teaspoon sea salt — optional, low-salt version
Instructions
- 1Heat olive oil in a pot over medium heat. Sauté onion and garlic until fragrant.
- 2Add beef pieces and cook until browned on all sides.
- 3Stir in chopped tomato and cook for 2 minutes.
- 4Pour in low-sodium beef broth, add ginger, salt (if using), and pepper. Bring to a boil, then reduce to a simmer for 25–30 minutes until beef is tender.
- 5Add chopped spinach and simmer for 3–5 minutes until wilted.
- 6Serve hot as a nourishing soup.
Nutrition
190
Calories
17g
Protein
5g
Carbs
9g
Fat
1g
Fiber