KETO VEGETABLE SOUP is a hearty, filling, and nutritious meal for any weeknight! Loaded with all kinds of low carb vegetables, it’s an easy way to get a nutritious meal in my kids and it’s perfect for a low carb lifestyle.
Ah, soup.
One of my favorite meals, and one of those meals where my husband is like…but what’s for DINNER?
The man just doesn’t think soup counts as dinner and I’m on a mission to change that.
He’s learned to love my keto cheeseburger soup (seriously, outrageously good!) or my keto cabbage soup that’s filled with smoked sausage.
But sometimes the man just has to eat some veggies and learn to live with it, ya know? 😉
This low carb vegetable soup is a simple, classic recipe that I grew up eating. Of course, as a kid there were potatoes involved, but not to worry – there are so many other veggies in here that you won’t miss them!
Regarding the carrots:
Let’s just get this out of the way, because I know I’m going to get some angry comments about the carrots.
Yes, I do call this recipe keto and yes, I do include carrots in the recipe.
There are 2 whole carrots chopped and spread throughout the entire pot of soup that serves 10 people.
Those 2 carrots add a pop of color and makes the soup feel more like the traditional veggie soup we all grew up with. You can certainly leave them out, but I think they make the soup feel a little special.
How to:
- Saute onions, celery, carrots, and garlic in butter and oil until soft.
- Add cauliflower, green beans, tomatoes, beef broth, and seasonings and simmer.
- Stir in the spinach until wilted.
- Taste for seasoning and serve.
As you can see, this recipe is very straightforward.
The most difficult part is chopping the veggies and anyone living that low carb life is a pro at veggie chopping. 😉
Serving Suggestions:
Soup and a salad is a go to in my house.
We serve salad with my keto ranch dressing, keto thousand island dressing, or keto Italian dressing.
My keto cheddar bay biscuits or keto cornbread are also great with soup!
More low carb soup recipes:
Keto Vegetable Soup
This low carb vegetable soup is packed with fresh veggies. We do add in a couple of carrots to give the soup a pop of color and make it feel more like a traditional soup. You may leave them out if you wish, but they only add 1 net carb per serving and we think it's worth it!
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 stalks celery, chopped
- 2 carrots, peeled and chopped
- 4 cloves garlic, minced
- 2 cups chopped cauliflower florets
- 1 ½ cups fresh green beans, trimmed and cut into 1 inch pieces
- 30 ounces canned diced tomatoes
- 8 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon cracked pepper
- 2 cups fresh spinach
Instructions
- Add the butter and olive to a large stock pot over medium heat until butter has melted.
- Add the onions, celery, carrots, and garlic and cook for 5 minutes, stirring often.
- Add the cauliflower, green beans, tomatoes, beef broth, Worcestershire sauce, and Italian seasoning. Stir to combine.
- Bring to a boil, reduce to a simmer, and cook for 25 minutes or until vegetable are tender.
- Season with the salt and pepper and add the spinach to the pot. Stir well and continue cooking for 1-2 minutes until the spinach has wilted.
- Taste and add additional salt and pepper, if needed. Serve immediately.
Notes
You may swap out any low carb veggies that you like. Chopped turnips make a great sub for potatoes!
Use veggie broth to make this vegetarian.
Use low sodium broth to reduce the sodium content.
Nutrition Information:
Yield: 10 Serving Size: 1 1/4 cupAmount Per Serving: Calories: 75Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 3mgSodium: 960mgCarbohydrates: 9gNet Carbohydrates: 5gFiber: 4gSugar: 4gProtein: 4g
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Kathy Dukes says
Made the vegetable soup and it really came together quickly and so easy! Very very good and will be delicious for lunches the rest of week. Great with low carb cornbread by Karly.
Kathy says
Delicious, one of the nicest soups I’ve made. I used vegetable stock instead of beef, would like to make it vegetarian, not sure what I can subtitute Worcestershire sauce with. Will be making this more often.
David Carter says
I’m about to make this but using orange cauliflower, turnips, parsnips, jalapeños, white wine and stew meat in a slow cooker. Here’s hoping this works….
Gene Bohl says
good recipe, could add rutabega would add more flavor and color
Jana Bantz says
Made this soup this evening – excellent. This is definitely a do again!
Karly Campbell says
So happy to hear that!
Sonja K Sneddon says
This veg.is sooooo good and hearty, I made it today because I’m haveing eye surgery tomorrow. So this will be my go to meal, I love leftovers and soup improves with flavor as it sits in refrigerator. So thanks sooooo much for this recipe.
Karly Campbell says
So glad you enjoy the soup! Hope you have a speedy recovery from the surgery! Best of luck!
Adrianne Russell says
Looks so delicious! On my dinner for this week! 🙂
Karly Campbell says
Hope you love it!
Carla Jalbert says
This is SO delicious!! My picky hubby said it’s his favorite!
Karly Campbell says
Love to hear that, Carla!
Mila says
I haven’t tried any of your recipes yet, but they sound so delicious! Can’t wait to try some!
Karly Campbell says
Hope you enjoy, Mila! 🙂
Dandre Rackley says
What other kinds of healthy Soup I can make
Karly Campbell says
Here are lots of low carb soups: https://thatlowcarblife.com/category/low-carb-main-dishes/low-carb-soup/
Michelle Kiva says
Hi,
Could you ad(pre-browned) ground beef to this soup. If so, how much additional liquid and seasoning would you recommend adding to the pot?
Michelle Kiva says
Do you think this could be made into a beef vegetable soup? If so, how much more liquid and seasoning would you add to the pot?
Karly Campbell says
Absolutely! I don’t think you’ll need any more liquid – maybe an extra cup of broth. Just season to taste. 🙂
Michelle Kiva says
Thanks!