Low Acid Beef Soup​ Recipe

Low acid beef soup — not glamorous, but when your stomach’s being a diva and your body just wants warm, salty broth and tender bits of meat and veg? This hits. No reflux, no heavy tomato sludge, no fiery regret later. Just comfort. And it’s stupid easy too.

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Ingredients Needed

• 1½ pounds ground sirloin: go for lean, less grease = less regret.
• 1 cup chopped onion: optional. Totally. If it’s a trigger, skip it.
• 2 (14.5 oz) cans stewed tomatoes: drained. Trust me. You’ll wanna skip it but don’t.
• 5 cups water: simple, clean base. No broth needed.
• 1 tablespoon salt: yeah it looks like a lot, but this is for the whole pot.
• 2 beef bouillon cubes: adds depth without using acidic broth. Get the low sodium ones if possible.
• 2 carrots, chopped: sweetness, color, softness.
• 2 stalks celery, chopped: classic soup stuff. Gives a little bite.
• 1 russet potato, chopped: makes it feel like a meal. Also good for your gut.
• ¼ teaspoon dried thyme: earthy, low-key herbiness.
• 1 bay leaf: it’s that background note that makes soups taste “done.”
• ¼ teaspoon dried basil: mellow and sweet, not spicy or acidic.

How To Make Low Acid Beef Soup

Brown the beef (and onion if you’re using it):
Get your biggest pot, heat it up, and brown that sirloin. If you’re using onion, throw it in too. Cook till it’s crumbly and smells good. Drain the grease. No one wants an oil slick in their soup.

Dump in everything else:
Add drained tomatoes, water, salt, bouillon cubes, carrots, celery, potato, thyme, bay leaf, and basil. Give it a good stir. It’s not cute yet, but it’s on its way.

Simmer and chill:
Bring it all to a boil, then cover and drop it to low. Let it simmer for like 45 minutes or until the carrots and potatoes are fork-tender. Stir occasionally, mostly just to feel like you’re doing something.

Recipe Tips

• Drain the tomatoes well. Seriously. You don’t need that acid bath.
• Skip onion and celery if they don’t sit well. Or swap for onion-infused oil.
• Want it thicker? Add more potato. They break down and thicken the soup naturally.
• Tastes better the next day. I don’t know why. It just does.

How to Store & Reheat

Room Temperature:
Cool it down within an hour. Don’t leave it out. Just… don’t.

Fridge:
Store in glass or airtight container for up to 4 days.

Freezer:
Freezes great. Freeze in single servings for easy grab-and-reheat. Stovetop is better than microwave for this one.

Nutrition Facts (Approx. per serving)

• Calories: 190
• Sodium: 400mg
• Protein: 16g
• Fat: 6g
• Carbs: 18g
• Fibre: 2g
• Sugar: 3g

FAQs

Can I make this without tomatoes?
Yep. Just use an extra cup of water and maybe bump up the thyme/basil for flavor.

Is this GERD-friendly?
As long as you drain the tomatoes and avoid spicy stuff, yes — it’s gentle and low-acid.

Can I use a different meat?
Sure. Ground turkey works, or shredded beef if you’ve got leftovers. Just watch fat content.

Do I have to add bouillon?
It helps. You could use low-sodium broth instead, but it might have more acid.

Can I slow cook this?
Yep. Brown the beef first, then toss everything in the slow cooker on low for 6–7 hours.