Old-Fashioned High-Protein Low-Carb Beef Vegetable Soup 🥩🥕🍲
HIGH-PROTEIN • LOW-CARB • KETO-FRIENDLY
Enjoy all the comforting flavors of Grandma’s homemade beef vegetable soup without the potatoes or high-carb ingredients! Tender beef, mushrooms, zucchini, celery, and tomatoes simmer together in a rich, savory broth. A filling, protein-packed dinner perfect for chilly evenings.
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Servings: 6
Ingredients
For the soup:
- 1½ lbs (680g) lean beef stew meat, cut into small cubes
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 medium carrots, sliced thinly
- 2 celery stalks, chopped
- 1 cup mushrooms, sliced
- 1 medium zucchini, diced
- 1 cup chopped green beans
- 1 cup diced tomatoes, no added sugar
- 2 tablespoons tomato paste
- 6 cups low-sodium beef broth
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
1. Brown the beef: Heat olive oil in a large soup pot over medium-high heat. Add beef cubes in batches and brown on all sides for about 5–7 minutes. Remove and set aside.
2. Cook the vegetables: In the same pot, add onion, celery, and carrots. Cook for 4–5 minutes until slightly softened. Add garlic and mushrooms and cook for another 2 minutes.
3. Add seasonings: Stir in tomato paste, Italian seasoning, smoked paprika, thyme, salt, and black pepper.
4. Simmer the beef: Return browned beef to the pot. Pour in beef broth and diced tomatoes. Add the bay leaf and stir well.
5. Cook until tender: Bring to a gentle boil, then reduce heat, cover, and simmer for 60–75 minutes, or until beef is fork-tender.
6. Add low-carb vegetables: Stir in zucchini and green beans. Simmer uncovered for another 10–12 minutes until vegetables are tender but not mushy.
7. Finish and serve: Remove the bay leaf. Sprinkle with fresh parsley and adjust seasoning. Serve hot!
Estimated Nutrition
Per serving (1 of 6)
| Nutrient | Amount |
|---|---|
| Calories | 310 |
| Protein | 35g |
| Total Carbs | 12g |
| Fiber | 3g |
| Net Carbs | 9g |
| Fat | 13g |
Low-carb & high-protein
Weight-Loss Tips
- Choose lean beef for more protein and less fat.
- Use extra mushrooms, celery, and zucchini for volume.
- Keep carrots and tomatoes measured to control carbs.
- Use low-sodium beef broth.
- Skip potatoes, corn, peas, and regular flour thickeners.
Storage
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months.
- Reheating: Warm gently on the stovetop or microwave until piping hot.
My tip: For an even thicker soup without flour or potatoes, blend ½ cup of the cooked vegetables with a little broth and stir it back into the pot.
Enjoy this cozy, hearty bowl of beef soup! ❤️
