KETO DIET Keto Dinner Ideas

Keto Vegetable Beef Soup

Keto Beef Vegetable Soup

Keto Beef Vegetable Soup is a delicious and nutritious low-carb soup that’s perfect for those following a ketogenic diet or anyone looking for a healthy and hearty meal. Packed with tender beef, an array of colorful vegetables, and flavorful seasonings, this soup is both satisfying and nourishing. Not only is it easy to prepare, but it’s also a great way to incorporate essential nutrients while keeping your carbohydrate intake in check. Here’s the full recipe for Keto Beef Vegetable Soup, including nutrition facts and servings.

Recipe: Keto Beef Vegetable Soup


  • 1 pound beef stew meat, cubed
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, sliced
  • 2 celery stalks, sliced
  • 1 medium zucchini, diced
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 4 cups beef broth
  • 1 can diced tomatoes (14 ounces), with juices
  • 2 teaspoons dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • Salt and black pepper to taste
  • Fresh parsley, chopped (for garnish)


  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the beef stew meat and cook until browned on all sides. Remove the meat from the pot and set it aside.
  2. In the same pot, add the diced onion and minced garlic. Sauté until the onion becomes translucent and the garlic is fragrant, about 2-3 minutes.
  3. Add the sliced carrots, celery, diced zucchini, and green beans to the pot. Cook for an additional 5 minutes, stirring occasionally.
  4. Return the beef stew meat to the pot. Pour in the beef broth and diced tomatoes with their juices. Add the dried thyme, dried rosemary, bay leaf, salt, and black pepper. Stir well to combine.
  5. Bring the soup to a boil, then reduce the heat to low. Cover the pot and simmer for about 1 hour, or until the beef is tender and the flavors have melded together.
  6. Remove the bay leaf from the soup and discard it. Taste and adjust the seasoning if needed.
  7. Ladle the soup into bowls and garnish with fresh chopped parsley. Serve hot and enjoy!

Nutrition Facts and Servings:

Calories: 295 Total Fat: 17g Saturated Fat: 4g Cholesterol: 65mg Sodium: 827mg Total Carbohydrate: 11g Dietary Fiber: 3g Net Carbs: 8g Sugar: 5g Protein: 25g

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