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4.86 from 7 votes

Down-Home Keto Vegetable Soup with Ground Beef

Prep Time10 mins
Course: Dinner, lunch, Main Course
Cuisine: American, casual
Keyword: Keto Vegetable Soup, Low Carb Vegetable Soup
Servings: 9
Calories: 197kcal
Author: Kasey Trenum

Ingredients

  • 1.25 lbs ground beef
  • 1/4 onion, chopped
  • 1 cup green beans (canned or frozen)
  • 1 cup cabbage, chopped
  • 1/2 green bell pepper
  • 4 radishes, cubed
  • 1/2 yellow squash, cubed
  • 1 zucchini, cubed
  • 1/2 cup okra, sliced
  • 2 tbsp butter
  • 28 oz can crushed tomatoes
  • 1/4 cup Bragg's Aminos
  • 8 cups beef broth
  • 2 bay leaves
  • 1 ½ tsp dried basil
  • 1 ½ tsp dried oregano
  • 1 ½ tsp garlic powder
  • ½ tsp salt
  • 1/2 tsp pepper

Instructions

  • In a large dutch oven brown ground beef with the onion and drain. Set the ground beef aside. Rinse and wipe out the dutch oven if desired.
  • Add the green beans, cabbage, radishes, and bell pepper to the dutch oven along with 2 tablespoons of butter. Saute for 8-10 minutes on medium/low heat.
  • Add the canned tomatoes, beef broth, Braggs Aminos, and spices to the ground beef and vegetable mixture then bring to a boil.
  • Reduce heat to a slow boil and cover with a lid. Simmer for 50 minutes stirring occasionally.
  • Add the chopped zucchini, squash, and okra to the pot and simmer for another 25 minutes on medium heat for 20 minutes with the lid on.
  • If the soup reduces too much, add more broth.
  • Salt and pepper to taste. Enjoy!

Notes

Make sure to chop the veggies in small cubes. 
If the soup cooks down too much, add more beef broth. When rewarming you may need to add more broth to thin it out as the veggies tend to absorb the liquid when refrigerated.

Nutrition

Serving: 1cup | Calories: 197kcal | Carbohydrates: 10g | Protein: 18g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 48mg | Sodium: 1429mg | Potassium: 735mg | Fiber: 3g | Sugar: 6g | Vitamin A: 455IU | Vitamin C: 24mg | Calcium: 72mg | Iron: 4mg