Vegetable Beef Soup has the right-for-you keto ingredients, with that hearty fall vegetable soup feeling you’ve come to love! This homemade stovetop recipe is so easy to make, your family will think you’ve been in the kitchen all day making this sensational soup! With its ground beef, tasty fresh vegetables, this low carb soup will warm up the family in no time this cold season!
- 1 pound Ground beef
- 1 cup Chopped carrots
- 1 cup Celery, chopped
- 2 cups Butternut squash, cubed
- ½ Onion, diced
- 4 cloves minced garlic
- 8 ounces, weight Mushrooms, sliced
- 1 cup Frozen spinach, chopped
- 2 cups Beef broth
- 1 cube Beef broth
- 1 box (13 1/2 oz. size) Whole Coconut Milk
- ½ teaspoon Xanthan gum
- Salt and pepper to taste
Cook and crumble the ground beef in a heavy saucepan over medium-high heat. Season with salt and pepper to taste. Remove from pan with a slotted spoon into a bowl and set aside.
Remove all but 2 tablespoons of oil from the pan and discard. Reduce heat to medium and add carrots, celery, butternut squash and onion. Sauté until vegetables are almost tender, about 8 minutes.
Add garlic, mushrooms and spinach. Cook 5 more minutes.
Return the ground beef to the pot, followed by the beef broth, beef bullion and coconut milk. Sprinkle with xanthan gum and bring to a boil. Cook an additional 10 minutes to thicken. Season with salt and pepper to taste.
Nutrition per serving: Calories: 205 kcal, Carbohydrates: 9 g, Protein: 14 g, Fat: 13 g, Saturated fat: 8 g, Fibre: 2 g, Sugars: 3 g