Loaded with fresh veggies and tender beef, this hearty beef and vegetable soup is the perfect comfort food!
Tender chunks of beef are simmered in a rich broth with onions, turnips, celery, and carrots.
It’s easy to make ahead and reheats and freezes beautifully.
Homemade Beef and Vegetable Soup
- This slow cooked soup is almost like a stew, and so easy to make on the stovetop in just one pot!
- So easy! Just prep, stir, and simmer! It practically cooks itself, and could even be made in a crockpot.
- Homemade beef and vegetable soup can be kept warm in a crock pot so everyone can help themselves!
- Double up the recipe and enjoy all week long since the flavors will just continue to blend!
Ingredients & Variations
Beef – No need for pricy cuts, since the simmering will tenderize the meat. Make it chunky or cut the pieces into smaller, bite-sized cubes. Any leftover meat like ground beef, pork, shredded chicken, or even sliced summer sausage works as long as it’s low carb.
Vegetables – The vegetables in this soup let you eat the rainbow of keto-friendly veggies. But you can still add other low-carb faves like kale, spinach, broccoli, cauliflower, or a medley of roasted vegetables.
Seasonings – For a more savory flavor, add a dash or two of Italian seasoning or a garlic herb blend.
Variations – Short on time? For a quick soup, use a bag of frozen meatballs and a bag of mixed keto-friendly frozen vegetables and it will still have that savory, slow cooker flavor! Make a thicker stew by pureeing some of the veggies with broth and returning it back to the pot.
How to Make Vegetable Beef Soup
- Brown mushrooms in oil in a large pot or Dutch oven. Remove and set aside.
- Add more oil to the pot and brown seasoned cubes of beef. Remove and set aside. Cook onion until tender and then add garlic (as per the recipe below).
- Add beef, broth, tomato paste, thyme, and bay leaf to the pot and scrape up any bits on the bottom. Bring soup to a boil and then simmer until beef is tender.
- Add turnip, carrots, celery, and mushrooms to the pot and simmer until the veggies are tender. Remove bay leaf and season before serving.
Storing Leftovers?
Store leftover beef and vegetable soup in an airtight container for up to 5 days and reheat on the stovetop or in the microwave. Freeze soup in zippered freezer bags and thaw overnight in the refrigerator.
More Low Carb Beef Recipes
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Beef and Vegetable Soup
Equipment
Ingredients
- 2 tablespoons olive oil , divided
- 8 ounces mushrooms , quartered
- ½ teaspoon salt
- ½ teaspoon pepper
- 1½ pounds beef chuck roast , trimmed and cubed in ¾" pieces
- 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
- Try not to remove the lid while soup is simmering. This will allow the burner to remain at a low temperature during cooking.
- Store leftover beef and vegetable soup in an airtight container in the refrigerator for up to 5 days
- Freeze soup in freezer bags or another freezer-safe container. Thaw overnight in the refrigerator before reheating.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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