This homemade vegetable beef soup is hearty, wholesome, and it’s deliciously low-carb.
Slow-cooked tender pieces of beef are cooked with turnips, celery, onions, and mushrooms in a rich and full-flavored broth.
You Will Love this Homemade Vegetable Beef Soup Because…
- Cozy and filling beef and vegetable soup is a one-pot dinner with only one pot to wash.
- Vegetable beef soup from scratch tastes better the next day and freezes beautifully.
- Browning the beef on the stove top sears in rich and savory flavors.
- It’s the perfect combination of beef, hearty root vegetables, and savory herbs and spices that’s so easy to make.
Ingredients
Beef: Simmering a tougher cut of meat like a chuck roast tenderizes it, so no need for pricey cuts. You can even use a pot roast, as long as there’s enough liquid to cover it in the pot. Beef stew meat can be cut into smaller chunks or cubes and added as well.
Broth: Beef broth and tomato paste along with the fat from the meat and the herbs and spices help develop the rich, umami flavor of vegetable beef soup. Bump up the flavor even more by adding a dash of homemade Italian seasonings. low-sodium beef broth can be used if desired.
Vegetables: Turnips are lower carb than potatoes and taste great in this soup. The celery and carrots are filling and add tons of flavor to this soup.
Variations
Leftover ground beef, pork, shredded chicken, or even frozen meatballs can work in place of beef, as long as they’re low-carb. Beef stock can be used in place of broth.
Other keto-friendly veggies like spinach, kale, broccoli, or cauliflower can all be used. Diced tomatoes are also delicious.
To thicken the soup, remove some of the cooked parsnips and carrots, puree in a blender, then return the puree to the pot.
Add some extra spice like Italian seasoning or easy garlic herb seasoning. Or go for fresh herbs like oregano, basil, or fresh parsley.
For a pop of color, add green beans or even a few peas.
How to Make Homemade Vegetable Beef Soup
- In a large pot, brown mushrooms in oil and beef.
- Cook onion and garlic until tender (recipe below).
- Stir in beef, broth, tomato paste, thyme, and bay leaf. Cook until beef is fork tender.
- Add vegetables and mushrooms and cook soup until the veggies are tender.
Homemade Soup Tips
- Make sure meat and veggies are cut small enough so a bit of both are in every spoonful!
- Keep leftover soup in a covered container in the refrigerator for up to 4 days and reheat portions in the microwave or on the stovetop.
- Freeze cooled portions in zippered bags laid flat then place them upright once frozen to save freezer space.
More Low Carb Beef Recipes
Did you enjoy this Homemade Vegetable Beef Soup? Be sure to leave a comment and rating below.
Homemade Vegetable Beef Soup
Equipment
Ingredients
- 2 tablespoons olive oil divided
- 8 ounces mushrooms quartered
- 1½ pounds beef chuck roast trimmed and cubed in ¾" pieces
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 small onion diced
- 2 cloves garlic minced
- 6 cups beef broth
- 2 tablespoons tomato paste
- ½ teaspoon dried thyme
- 1 bay leaf
- 1 large turnip diced
- 1 carrot sliced ½"
- 2 ribs celery sliced ½"
Instructions
- In a large pot heat 1 tablespoon olive oil over medium heat. Add mushrooms and stir to coat in oil. Allow mushrooms to brown untouched for 2 minutes. Stir and cook for an additional 2 minutes. Remove from the pot and set aside.
- Season cubed beef with salt and pepper.
- In same pot used for the mushrooms, heat 1 tablespoon of olive oil over medium-high heat and add beef in small batches cooking until browned, about 2 minutes per side. Set beef aside in a bowl.
- Reduce heat to medium and add onion. Cook for 2 minutes or until onion is tender. Add garlic and cook for 1 minute more.
- Add browned beef, beef broth, tomato paste, thyme and bay leaf to the pot, scraping up any browned bits with a spoon. Bring to a boil, reduce heat, and simmer covered for 50-75 minutes or until beef is fork-tender.
- Add turnip, carrots, and celery and simmer for 15 minutes more. Add cooked mushrooms and simmer for an additional 10 minutes or until all vegetables are tender.
- Remove bay leaf, taste, and season with salt and pepper as needed.
Notes
- Keep the lid on while the soup simmers to maintain a low cooking temperature.
- Store leftover beef and vegetable soup in an airtight container in the fridge for up to 5 days.
- To freeze, use freezer bags or a freezer-safe container. Thaw in the fridge overnight before reheating
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
©Easy Low Carb. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
REPIN this Homemade Vegetable Beef Soup recipe
