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!

Course Soups

Cuisine American

Keyword low carb, soup, vegetables

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 75kcal

Author Karly Campbell

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.

Video

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