Savory and hearty low carb vegetable beef soup is a one bowl meal that will keep your belly warm and full on a cold night! It’s also keto, paleo, and whole30 compliant. Serve with a side salad or slice of my keto cornbread for a complete meal!
Soup is to sweater weather as peanut butter is to jelly. You just can’t have one without the other, in my opinion.
Once the heat comes on in the house, my favorite Le Creuset stock pot comes out, and I get to cooking my favorite soups.
Connecting with people on Instagram over the last few years, I’ve come to realize that most people have that one soup that they love to make as soon as the crisp air arrives.
For me, it’s vegetable beef soup. I love the savory broth, soft vegetables, and chunks of tender beef.
It’s such a simple soup but also so satisfying.
If you want more low carb soup recipes, be sure to grab a copy of my cookbook!
I haven’t had a cup of my favorite soup in years because most vegetable soups have potatoes in them. I love potatoes, (just being honest), but I rarely eat them now that I eat a low carb diet.
And I don’t know about you but sifting out the potatoes from soup is just tortuous to me. So, I’ve just avoided it altogether.
Until now. Maybe it was a pregnancy craving (yes, I’m expecting my fourth) but I needed a bowl of a low carb vegetable beef soup recently.
I knew exactly what I wanted this low carb vegetable beef soup to taste like, too. Savory, salty, a hint of tomato, and a good ratio of broth to vegetables!
So, I got out my teal Le Creuset dutch oven and made this amazing keto vegetable beef soup!
The Best Low Carb Vegetable Beef Soup
And here’s why:
- Basic ingredients
- Easy to prepare
- Boasting with savory flavors
- Perfect for lunches and meal prep
- Kid friendly (especially with a grilled cheese!)
Making Your Own Keto Vegetable Beef Soup
I love this soup because it is truly simple to make!
Aside from browning your beef and chopping a few vegetables, there isn’t much cooking required. Let your pot do the work.
I used a dutch oven (stock pot) to make my low carb vegetable beef soup but you could easily use a slow cooker or even an Instant Pot.
I have included instructions for both in the notes section of the recipe card below.
Don’t forget some keto cornbread to go with your soup!
A Note About Vegetables and Keto
When I first started following a low carb/ketogenic diet, I obsessed over every single carb I put in a recipe and my mouth.
Too many onions? Nope, can’t eat that.
Tomatoes and carrots in a salad? That’s keto blasphemy!
Y’all, that’s just ridiculous! I wish I could shake some sense into my early keto self!
I mean, really, did anyone get overweight from too many onions, tomatoes, or carrots? No.
Carrot cake? Probably.
With that said, I stopped worrying about vegetable carbs a long time ago. What do I mean by that?
Well, if I see a recipe is higher carb (maybe 8-10 net carbs per serving), I look to see where those carbs are coming from.
Are there onions, tomatoes, carrots, cabbage, peas, etc? If so, I don’t worry about it.
Of course, I’m not including high carb vegetables in this keto caveat. I’m not referring to things like potatoes, corn, or beans.
(It goes without saying but if you avoid certain vegetables because they make you sick or feel bad, this message isn’t intended for you.)
We need vegetables. They have vitamins and minerals in them that we need.
Unless you’re Bugs Bunny eating 3 pounds of carrots every day, I highly doubt you’re going to get kicked out ketosis because you ate some peas and carrots.
If you don’t believe me, watch this video from Dr. Berg. He is a highly respected doctor in the keto community and knows a lot more than I do!
Eat them damn vegetables, y’all.
Are Parsnips Keto?
Well, assuming you read my previous section about veggies, then YES!
But maybe you’e wondering why I chose parsnips over turnips, cauliflower, or radishes.
Because I don’t like to be predictable, duh!
I’m kidding, sort of. Truthfully, I opted for the parsnip because it has a much milder flavor than a turnip and retains its consistency much better than a radish or cauliflower.
It is truly a starch-free potato substitute. I love turnips and radishes but the parsnip was the best choice for this soup!
To make this low carb vegetable beef soup dairy free or paleo, simply substitute the butter for ghee. Avocado oil could also be used in place of butter/ghee.
Feel free to use more or less of the vegetables called for in this recipe. However, altering ingredients will change the nutritional information and you will need to use a recipe analyzer to calculate the macros. (but you should do that anyway because different brands vary greatly!)
- 1.5 pounds beef stew meat
- 4 tablespoons butter (or ghee for paleo/dairy free)
- 3 ounces onion, diced
- 2 ounces carrots, diced (about 2 medium carrots)
- 2 garlic cloves, minced
- 4 cups beef broth
- 2 tablespoons Worcestershire
- 1/2 cup tomato sauce
- 4 ounces mushrooms
- 1 cup frozen green beans
- 1 cup frozen green peas
- 5 ounces parsnip, diced (about half of one parsnip)
- 2.5 teaspoons salt
- 1 teaspoon pepper
- 2 bay leaves
- 1.5 cups water
- In a stock pot or dutch oven, melt 2 tablespoons butter over medium high heat. Brown the beef in batches, about 3 to 4 minutes. Transfer browned beef to a plate or bowl.
- Reduce heat to medium and add remaing 2 tablespoons of butter. Add the onion, carrot, and garlic and saute until translucent, about 2 to 3 minutes.
- Add 1 cup of the beef broth and scrape up any brown bits (deglaze). Add remaining broth after the pan is deglazed.
- Add all remaining ingredients to the pot. Return the beef to the pot too. Stir to combine.
- Cover with a lid. Reduce the heat to medium low and simmer 45 minutes, stirring occasionally. Season to taste, if needed.
Crockpot: Brown the beef and saute the veggies as directed above. Trasnfer to a slow cooker and add the remaining ingredients. Stir to combine. Cook on low for 3 hours or high for 5 hours.
Instant Pot: Brown the beef and saute the veggies as directed above, using the saute function on the IP. Add the remaining ingredients. Stir to combine. Close the lid and seal the vent. Cook on high pressure for 15 minutes. Quick release the steam.
Yield: approx. 8 cups Serving Size: 1 cup
Amount Per Serving: Calories: 220 Total Fat: 9.4g Carbohydrates: 10.7g Net Carbohydrates: 7.9g Fiber: 2.8g Protein: 23.1g