Keto Vegetable Soup
A hearty one-pot vegetable soup without potatoes: onion, celery, carrots, cauliflower and green beans simmered in a tomato beef broth with Italian seasoning, finished with fresh spinach. 5.4g net carbs a serving.
Equipment
- Large stock pot or Dutch oven 5 quarts or larger
- Ladle
Ingredients
- 1 tbsp butter
- 1 tbsp olive oil
- 1 medium onion chopped
- 3 stalks celery chopped
- 2 carrots peeled and chopped
- 4 cloves garlic minced
- 2 cups cauliflower florets chopped small
- 1 1/2 cups fresh green beans trimmed, cut into 1-inch pieces
- 2 cans (14.5 oz each) canned diced tomatoes with their juice
- 8 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp Italian seasoning
- 1 tsp salt plus more to taste
- 1 tsp cracked black pepper
- 2 cups fresh spinach
Instructions
- Melt: Heat the butter and olive oil in a large stock pot over medium heat until the butter has melted.
- Soften: Add the onion, celery, carrots and garlic. Cook for 5 minutes, stirring often.
- Add: Add the cauliflower florets, green beans, diced tomatoes with their juice, beef broth, Worcestershire sauce and Italian seasoning. Stir to combine.
- Simmer: Bring to a boil, reduce to a simmer and cook for 25 minutes, or until the vegetables are tender.
- Finish: Season with the salt and pepper and add the spinach. Stir and cook for 1 to 2 minutes, until the spinach has wilted.
- Serve: Taste, add more salt and pepper if needed, and serve hot.
Notes
Serving size: about 1 1/4 cups. The recipe makes 10 servings.
Broth: with regular beef broth, add the salt a little at a time. Low-sodium broth lowers the sodium a lot.
Vegetarian: use vegetable broth and leave out the Worcestershire sauce.
Nutrition is for 1 of 10 servings, calculated with regular beef broth.
Storage: up to 5 days in the fridge, or up to 3 months in the freezer.