Vegetable Beef Soup
This classic Vegetable Beef Soup loaded with savory, protein-rich beef and tender vegetables in a flavorful tomato-based broth, makes a hearty and comforting meal.
Servings 8
Ingredients
- 1 pound ground beef, I use 85%, grass-fed
- 6 cups beef broth, or chicken broth
- 28 ounces canned diced tomatoes, lowest carb
- 1 cup green beans, cut, (fresh or frozen)
- 1 medium zucchini, quartered
- 1 medium carrot, diced
- 1 rib celery, chopped
- ½ yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 tablespoon fresh parsley, chopped
- 2 tablespoons butter
- 1 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon smoked paprika
Instructions
- Heat a large pot or dutch oven to medium and add in the ground beef, half the salt and pepper. Cook until browned, then remove and set aside.
- Add in the olive oil and butter, then once melted, add in the onion, carrots, celery and remaining salt and pepper. Sauté until slightly softened, then add in the garlic, smoked paprika and dried thyme, then sauté for 15 seconds.
- Pour in the diced tomatoes, ground beef, beef broth, tomato paste, bay leaf, zucchini and green beans.
- Simmer for 25 minutes with the lid offset or until the veggies are tender. Discard the bay leaf before serving.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Vegetable Beef Soup
Amount per Serving
Calories
174
% Daily Value*
Fat
8
g
12
%
Saturated Fat
3
g
19
%
Carbohydrates
8
g
3
%
Fiber
2
g
8
%
Sugar
5
g
6
%
Protein
17
g
34
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
© Copyright for Nutritious Deliciousness. Please use the share buttons to share on social media, but please do not copy/paste the recipe.