Full of vegetables and lean ground beef, this savory Heart Healthy Soup recipe is something you can feel good about whipping up for your whole family. And even though it’s healthy, it’s not boring; aromatics like onion, garlic, and an herb blend give this soup great flavor!
Last spring my dad gave us a huge scare when he was hospitalized for over 200 blood clots in his legs. Thank God he’s doing well now, but he’s on a doctor-monitored regimen of prescribed medication, exercise, and healthy eating.
I find joy in taking care of the people I love, and so one of the first things I did when I found out he was sick was make him soup. (Because soup is a panacea of sorts, right?)
However, I had to be very careful to not only make heart healthy soup, but also ensure that none of the ingredients had an adverse effect with my dad’s new medications. There are quite a few foods to avoid when taking blood thinners.
Warfarin Diet
I’m not a medical doctor, but you can read more about what foods to avoid when taking Warfarin (and the “why” behind it) on Mayo Clinic, Medical News Today, and Healthline.
Important: Be sure to check with your doctor before adding or taking away any foods from your diet!
Foods to Avoid When Taking Warfarin – Foods High in Vitamin K
Here is the American Heart Association’s list of foods that are high in Vitamin K:
- amaranth leaves
- asparagus
- broccoli
- Brussels sprouts
- coleslaw
- collard greens
- canned beef stroganoff soup
- endive
- garden cress
- kale
- kiwifruit
- lettuce
- mustard greens
- soybeans
- spinach
- Swiss chard
- tuna fish in oil
- turnips
- vegetable drinks
Foods Low in Vitamin K
According to the American Heart Association, here are the vegetables low in Vitamin K:
- artichoke
- avocado
- bananas
- black beans
- carrots
- cauliflower
- celery
- cilantro (garnish)
- corn
- cucumber
- garbanzo beans (main humus ingredient)
- green beans
- green peppers
- mushrooms (white)
- okra (1/2 cup cooked)
- onions
- parsnips
- peas (1/2 cup)
- potatoes
- pumpkin
- radish
- red cabbage
- summer squash
- sweet potato
- tomato
- tuna (light, in water)
- turnips
Heart Healthy Foods
According to Cleveland Clinic, here are 12 heart healthy foods:
- Fish high in omega-3s, like salmon, tuna, and trout.
- Healthy nuts, such as almonds and walnuts.
- Berries, including blueberries, strawberries, blackberries or raspberries.
- Seeds, such as flaxseeds and chia seeds.
- Oats!
- Dried beans and lentils; go for garbanzo, pinto, kidney or black beans.
- Red wine; one 4-ounce pour for women per day and up to two 4-ounce pours for men per day.
- Soy, from things like edamame beans or tofu.
- Red, yellow, and orange veggies, such as carrots, sweet potatoes, red peppers, tomatoes. and acorn squash.
- Green vegetables like spinach, kale, Swiss chard, collard/mustard greens, and bok choy.
- Fruit like oranges, cantaloupes, and papaya.
- Dark chocolate (at least 70% cacao).
How to Make Beef Soup
Heart Healthy Soup with Vegetables and Beef Ingredients:
- Extra-virgin olive oil
- 95% lean ground beef
- Onion
- Celery
- Carrot
- Garlic
- Low-sodium beef stock
- No-salt-added diced tomatoes
- No-salt-added tomato sauce
- Green beans
- Worcestershire sauce
- Dried Italian herb seasoning
- Black pepper
- Red wine vinegar
- Fresh parsley
Pressure Cooker Beef Soup
To make this Heart Healthy Soup Recipe in an Instant Pot (or other electric pressure cooker):
- Turn pressure cooker on, press “Sauté”, and wait 2 minutes for the pot to heat up. Add the olive oil and ground beef and cook until browned, about 3 to 5 minutes, stirring occasionally to break up the meat. Press “Cancel” to stop sautéing.
- Add the onion, celery, carrot, garlic, beef stock, diced tomatoes, tomato sauce, green beans, Worcestershire sauce, Italian herb seasoning, and black pepper to the pot. Turn the pot on Manual, High Pressure for 5 minutes and then do a quick release.
- Stir in the red wine vinegar.
- Serve garnished with fresh parsley.
Slow Cooker Beef Soup
To make this Heart Healthy Soup Recipe in a Crock Pot (or other slow cooker):
- Add the olive oil to a large skillet over medium-high heat. Add the ground beef and cook until browned, about 5 to 8 minutes, stirring occasionally to bread up the meat.
- Transfer the meat to the slow cooker, along with the onion, celery, carrot, garlic, beef stock, diced tomatoes, tomato sauce, green beans, Worcestershire sauce, Italian herb seasoning, and black pepper.
- Cook on LOW for 4 to 6 hours, or on HIGH for 2 to 3 hours.
- Stir in the red wine vinegar.
- Serve garnished with fresh parsley.
More Healthy Soup Recipes:
- Slow Cooker Mixed Bean Vegetable Soup
- Best Leftover Chicken Bone Broth Soup
- Roasted Vegetable Minestrone Soup
- Carrot Dill Soup
- Keto Egg Drop Soup
- Thai-Inspired Chicken and Vegetable Detox Soup
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith
Heart Healthy Soup Recipe
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 pounds 95% lean ground beef
- 1 medium onion chopped
- 4 large stalks celery chopped
- 4 large carrots chopped
- 8 large cloves garlic crushed
- 6 cups low-sodium beef broth
- 14.5 ounce can no-salt-added diced tomatoes
- 15 ounce can no-salt-added tomato sauce
- 1 pound green beans cut into 1-inch pieces
- 2 teaspoons Worcestershire sauce
- 2 teaspoons dried Italian herb seasoning
- 1/2 teaspoon black pepper
- 1/2 tablespoon red wine vinegar
- Fresh minced parsley for garnish
Instructions
- Add the oil to a 5-quart pot over medium-high heat. Add the beef, onion, celery, carrot, and garlic, and cook until the meat is browned, about 7 to 10 minutes, stirring occasionally.
- Add the beef broth, diced tomatoes, tomato sauce, green beans, Worcestershire, Italian herb seasoning, and black pepper. Bring up to a boil, and then cover the pot, turn the heat down to simmer, and cook until the vegetables are tender, about 15 to 20 minutes, stirring occasionally.
- Turn off the heat and stir in the vinegar. Taste and add salt if desired.
- Serve the soup garnished with fresh parsley if desired.
Helpful Tips
- Be sure to check with your doctor before adding or taking away any foods from your diet! If your doctor tells you to avoid beef, you can make this recipe with ground chicken or turkey instead.
- I don't add salt to this soup; to reduce the sodium even more, omit the Worcestershire sauce.
- Net Carbs: 8g per serving
- Turn pressure cooker on, press “Sauté”, and wait 2 minutes for the pot to heat up. Add the olive oil and ground beef and cook until browned, about 3 to 5 minutes, stirring occasionally to break up the meat. Press “Cancel” to stop sautéing.
- Add the onion, celery, carrot, garlic, beef stock, diced tomatoes, tomato sauce, green beans, Worcestershire sauce, Italian herb seasoning, and black pepper to the pot. Turn the pot on Manual, High Pressure for 5 minutes and then do a quick release.
- Stir in the red wine vinegar.
- Serve garnished with fresh parsley.
- Add the olive oil to a large skillet over medium-high heat. Add the ground beef and cook until browned, about 5 to 8 minutes, stirring occasionally to bread up the meat.
- Transfer the meat to the slow cooker, along with the onion, celery, carrot, garlic, beef stock, diced tomatoes, tomato sauce, green beans, Worcestershire sauce, Italian herb seasoning, and black pepper.
- Cook on LOW for 4 to 6 hours, or on HIGH for 2 to 3 hours.
- Stir in the red wine vinegar.
- Serve garnished with fresh parsley.
Nutrition
Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
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