Dinner/ Lunch/ Soups

Vegetable beef soup keto friendly recipe

Picture of vegetable beef soup keto recipe

I have a delicious vegetable beef soup keto friendly recipe. This is nourishing family friendly keto soup with low carb veggies and beef.

I make this type of meals very often because my family enjoys it. I have a husband and kids who are 2 and 5 years old. They like my meat soups very much. That’s why I make all kinds of meat and veggies soups. Usually I make bigger amount during the weekend so we can reheat it during the working week. As a business woman and keto mum I have to make some food ahead and I have to meal prep for the week during the weekend. This keto vegetable beef soup is perfect for your keto meal prep. You can freeze your soup and have it in a freezer for the whole month and then heat it when in hurry and hungry.

Vegetable beef soup in a crock pot or instant pot

I make this vegetable beef soup in the instant pot or in a slow cooker. Cooking in the instant pot is a fantastic discovery for me. That’s how I save my time and still preparing cooked and nourishing meals for my family.

Wine on keto diet

When you come to ingredients part of the recipe, you will se that I am using some dry red wine in this recipe. It’s optional and you don’t have to use it if you avoid alcohol. To make it clear, when on keto you can have a glass of red wine because dry red wine is really low in carbs. Usually, 1 glass of red wine has 2 g of NET Carbs or less.

Picture of a bowl of keto soup

Ingredients for vegetable beef soup recipe

Lard or ghee 2 TBS (30 g/1.06 oz)

Beef 600 g/21.16 oz

Onion 100 g/3.53 oz

Dry red wine 1/3 cup (80 ml) (optional)

Mushrooms 250 g/8.82 oz

Carrot 50 g/1.76 oz

Kohlrabi/ German turnip 250 g/8.82 oz

Parsley root 10 g/0.35 oz

Cauliflower 230 g/8.11

Celery stalks 50 g/1.76 oz

Canned crushed tomatoes 1/2 cup (110 g/3.88 oz)

Water or beef broth or vegetable broth 3 cups

Sea salt 2 tsp

Garlic 1 tsp

Red paprika 2 tsp

Freshly ground pepper to taste

Dried oregano 1 tsp

Dried basil 1 tsp

Fresh chopped parsley leaves 1 TBS

How to make it?

Cut the beef and vegetables on small cubes.

Melt 2 TBS of lard or ghee in a large pot on the stove.

When lard or ghee is melted, add chopped onion and stir until golden brown.

After the onion is golden brown, add meat cubes and stir until golden brown.

Add the wine to the meat and onion and stir until the alcohol is disappeared.

Picture of a procedure to make vegetable beef soup

When you don’t smell the alcohol anymore, add chopped veggies, herbs and spices. cover everything with 3 cups of vegetable or beef broth. Of course, water will be also great because you will get a lot of taste and flavor from meat and veggies.

The procedure is slightly different if you cook on a classical way on the stove and if you are using the Instant pot. If using the instant pot you can put all the veggies immediately. If cooking on a classical way, you can put all the veggies immediately but it’s nicer if you save the cauliflower and turnips for last 20 minutes of cooking to have them whole when the soup is cooked.

Cook vegetable beef soup covered for at least 1.5 hour or in a closed and sealed Instant pot for at least 35 minutes. If cooking in the Instant pot, after 35 minutes of cooking allow the pressure to release naturally for 10 minutes before opening. I like to cook it in the Instant pot because I can put all ingredients together and everything will be cooked but it whole and not fallen apart totally.

Picture of a beef vegetable soup in a bowl on the table

As you can see, this beef and vegetables soup you can cook on the stove, in a crock pot or in the Instant pot. It will be delicious on every way! 😋

After your soup is cooked you can press cooked cauliflower and few cubes of kohlrabi with the fork to make the soup slightly thickened. This tip is totally optional.

This soup can be served with a slice of low carb artisan bread or with a slice of keto focaccia, if you like to dip some nice keto bread in your soup.

Vegetable beef soup keto friendly recipe

Print Recipe
Serves: 5 Cooking Time: 1h - 2 h

Ingredients

  • Lard or ghee 2 TBS (30 g/1.06 oz)
  • Beef 600 g/21.16 oz
  • Onion 100 g/3.53 oz
  • Dry red wine 1/3 cup (80 ml) (optional)
  • Mushrooms 250 g/8.82 oz
  • Carrot 50 g/1.76 oz
  • Kohlrabi/ German turnip 250 g/8.82 oz
  • Parsley root 10 g/0.35 oz
  • Cauliflower 230 g/8.11
  • Celery stalks 50 g/1.76 oz
  • Canned crushed tomatoes 1/2 cup (110 g/3.88 oz)
  • Water or beef broth or vegetable broth 3 cups
  • Sea salt 2 tsp
  • Garlic powdered 1 tsp
  • Red paprika 2 tsp
  • Freshly ground pepper to taste
  • Dried oregano 1 tsp
  • Dried basil 1 tsp
  • Fresh chopped parsley leaves 1 TBS

Instructions

1

Cut the beef and vegetables on small cubes.

2

Melt 2 TBS of lard or ghee in a large pot on the stove.

3

When lard or ghee is melted, add chopped onion and stir until golden brown.

4

After the onion is golden brown add meat cubes and stir until golden brown.

5

Add the wine to the meat and onion and stir until the alcohol is disappeared.

6

When you don't smell the alcohol anymore, add chopped veggies, herbs and spices. Cover everything with 3 cups of vegetable or beef broth. Of course, water will be also great because you will get a lot of taste and flavor from meat and veggies.

7

The procedure is slightly different if you cook on a classical way on the stove and if you are using the Instant pot. If using the instant pot you can put all the veggies immediately. If cooking on a classical way, you can put all the veggies immediately but it's nicer if you save the cauliflower and kohlrabi for last 20 minutes of cooking to have them whole when the soup is cooked.

8

Cook vegetable beef soup covered for at least 1.5 hour or in a closed and sealed Instant pot for at least 35 minutes. If cooking in the Instant pot, after 35 minutes of cooking allow the pressure to release naturally for 10 minutes before opening. I like to cook it in the Instant pot because I can put all ingredients together and everything will be cooked but it stays whole.

9

Serve this soup with a slice of keto bread if you like.

Notes

Nutritional value per serving: Cal 287, Fat 13.62 g, Total Carbs 11.29 g, Fiber 4 g, NET Carbs 7.29 g, Protein 27.86 g This is for your information only, please calculate your own macros with ingredients you use.

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