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Keto Beeg Vegetable Soup

Keto Beef Vegetable Soup

A hearty, low-carb beef soup loaded with keto-friendly vegetables and rich flavours. Perfect for meal prep or cozy dinners.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour
Servings: 4
Course: Soup
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 500g beef stew meat, cut into cubes
  • 2 tbsp olive oil or avocado oil
  • 1 medium zucchini, diced
  • 1 cup cauliflower florets
  • 1 cup spinach leaves
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 4 cups beef broth (low sodium)
  • 1 cup diced tomatoes (unsweetened, canned or fresh)
  • 1 tsp dried thyme
  • 1 tsp paprika
  • Salt & pepper to taste

Equipment

  • 1 Large Soup Pot or Dutch Oven
  • 1 Wooden spoon
  • 1 Sharp Knife
  • 1 Cutting Board
  • 1 Ladle

Method
 

  1. Sauté the Beef: In a large pot, heat olive oil over medium-high. This adds rich flavour, so I strongly recommend doing this to ensure a deliciously rich stew (also browning the chicken) Add beef cubes and brown all sides.
  2. Add Aromatics: Add in chopped onions and minced garlic. Cook for 2-3 minutes until fragrant and slightly wilted.
  3. Add Vegetables: Toss in zucchini, cauliflower, and spinach. Stir well to coat them in the beef juices.
  4. Add Broth: Add in beef broth and diced tomatoes. Add thyme, paprika, salt, and pepper; stir.
  5. Simmer: Lower heat to low, cover and let simmer for 35–40 minutes until beef is tender has cooked and vegetables are soft.
  6. Adjust Seasoning: Taste and adjust salt, pepper, or spices as needed.
  7. Serve: Ladle soup into bowls and serve hot, topped with fresh herbs if desired.

Notes

  • This will give you a better flavour but also have more nutrition in the long run.)
  • Chop the vegetables into even-sized pieces to ensure they cook at the same rate.
  • Simmer on low for a fuller flavour.
  • Throw in some greens like kale or chard as well.
  • Leftovers: Store in an airtight container for up to 4 days.