One-Pot Spinach Beef Soup

This one-pot spinach beef soup is perfect for busy evenings when you want something hearty and nourishing without lots of fuss. It’s a comforting meal that comes together mostly in one pot, saving time on both cooking and cleanup.

I first made this after craving something warm and filling on a chilly night and it quickly became a family favorite to turn to when we want easy but satisfying dinners.

Ingredients

• Beef chunks: provide tender, flavorful protein that becomes melt-in-your-mouth when simmered slowly
• Onion: adds a natural sweetness and depth when sautéed gently
• Garlic: brings aromatic richness that awakens all other flavors
• Beef broth: is the backbone of the soup providing savory body so choose a well-seasoned quality broth
• Diced tomatoes: add brightness and slight acidity balancing the richness from the beef
• Fresh spinach: finishes the soup with a fresh green note and important nutrients so pick vibrant leaves without wilting
• Olive oil: is used for sautéing and adds a subtle fruity flavor, use extra virgin for best taste
• Thyme and rosemary: complement the beef with earthy herbal notes, fresh herbs if available will elevate the soup
• Salt and pepper: are essential for seasoning to taste
• Fresh parsley garnish: refreshes the palate and adds a pop of color

Instructions

Build The Base:

Heat two tablespoons of olive oil in a large pot over medium heat. Add the diced onion and minced garlic. Cook slowly for about five to seven minutes until the onion becomes translucent and soft. This gentle cooking releases their natural sweetness which forms the flavor foundation.

Brown The Beef:

Increase the heat to medium-high and add the beef chunks in a single layer. Let them sear without moving for a few minutes until nicely browned on one side. Turn the chunks to brown on all sides. Browning locks in flavor and gives the soup a rich meaty taste.

Add Broth And Tomatoes:

Pour in six cups of beef broth and one can of diced tomatoes with their juice. Stir in one teaspoon each of thyme and rosemary along with salt and pepper to your liking. Bring the mixture to a gentle simmer, cover partially, and cook for about 40 minutes. This slow simmer softens the beef and melds the flavors beautifully.

Wilt The Spinach:

Remove the lid and stir in two cups of fresh spinach leaves. Cook just long enough for the spinach to wilt, about two minutes. This adds color and fresh flavor without overcooking the greens.

Plate And Garnish:

Serve the soup hot in bowls, garnished with a sprinkle of fresh parsley for a bright finish.

My favorite part is the fresh spinach added at the end& it keeps the soup feeling light without losing the hearty comfort. I fondly remember how my kids would sneak in an extra bowl just because of the fresh greens hidden among tender beef bites.

Storage Tips

Store cooled soup in an airtight container in the refrigerator for up to four days. Reheat gently on the stove to avoid overcooking the spinach. Avoid leaving out for long periods to keep beef fresh tasting.

Ingredient Swaps

Swap fresh spinach for kale or Swiss chard if you prefer more texture and a slightly stronger green taste. Brown beef stew meat can be replaced with diced chuck or even ground beef for a quicker version. Tomatoes can be fresh diced tomatoes if in season for a brighter taste.

Serving Ideas

Enjoy with crusty bread or a warm baguette to soak up the delicious broth. A side of steamed rice can also make this soup a more filling, complete meal. Top with grated Parmesan or a squeeze of lemon juice for extra zing if you like.

This soup is a delicious, nourishing meal that becomes even better with leftovers. Patience and thoughtful preparation make all the difference.

Frequently Asked Recipe Questions

→ What cut of beef works best for this soup?

Uses beef chunks, ideally from stew meat or chuck, as they become tender and flavorful when simmered.

→ Can fresh spinach be substituted with another green?

Kale or Swiss chard can be used, but adjust cooking time since they are sturdier than spinach.

→ How long should the beef be browned before simmering?

Sear the beef until browned on all sides to develop a rich flavor, usually about 4-5 minutes.

→ Is it necessary to add herbs like thyme and rosemary?

Thyme and rosemary add depth and a subtle earthiness, enhancing the overall aroma and taste.

→ When is the best time to add spinach to the soup?

Add spinach toward the end of cooking so it wilts gently and retains its bright color and texture.

→ Can this soup be prepared ahead of time?

Yes, flavors deepen when reheated, but add spinach fresh upon reheating to keep its texture.