Description
Keto Vegetable Soup: A Delicious Low-Carb Delight!
Ingredients
Scale
- 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 oil to a large stock pot over medium heat until the 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 vegetables 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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/4 cup
- Calories: 75 kcal
- Sugar: 4 g
- Sodium: 960 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Carbohydrates: 9 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 3 mg