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Keto Vegetable Soup

low carb vegetable soup in white bowl

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!

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!

Yield 10 servings
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

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

  1. Add the butter and olive to a large stock pot over medium heat until butter has melted.
  2. Add the onions, celery, carrots, and garlic and cook for 5 minutes, stirring often. 
  3. Add the cauliflower, green beans, tomatoes, beef broth, Worcestershire sauce, and Italian seasoning. Stir to combine.
  4. Bring to a boil, reduce to a simmer, and cook for 25 minutes or until vegetable are tender.
  5. 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.
  6. 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 cup
Amount Per Serving: Calories: 75Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 3mgSodium: 960mgCarbohydrates: 9gNet Carbohydrates: 5gFiber: 4gSugar: 4gProtein: 4g

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