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–+ servings
than 6 net carbs each!

Low Carb Vegetable Beef Soup

Farmlife DIY
This healthy Vegetable Beef Soup is the ultimate comfort food! Enjoy a big, delicious bowl for less than 6 net carbs each!
4.80 from 5 votes
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Course Soup
Cuisine American
Servings 8
Calories 183 kcal

Ingredients
  

  • 2 pounds chuck roast cubed with fat trimmed
  • 1 cup onion chopped
  • 2 cloves of garlic
  • 2 tablespoons tomato paste
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1 teaspoon rosemary
  • 1 teaspoon thyme
  • 2 cups celery chopped
  • 2 cups turnip peeled and chopped
  • 3/4 cup carrot peeled and chopped
  • 32 ounces beef broth
  • 1 tablespoon worcestershire sauce
  • 2 Bay leaves

Instructions
 

  • Heat a large pot or dutch oven over medium-high heat. Add oil, then add your cubed beef. Sear all sides until nicely browned. Remove from pot.
  • Add onions and garlic to the pot and sauté until soft. Then add tomato paste and spices (salt, pepper, onion powder, garlic powder, rosemary, thyme). Stir to form a well-combined sauce.
  • Add the beef back in, then the broth, Worcestershire sauce, and bay leaves. Stir and bring to a boil.
  • Once boiling, cover and turn heat down to low. Allow this to simmer 1.5-2 hours or until beef is tender.
  • Add in carrots and turnips, then let simmer for 30 minutes longer (or until vegetables are tender enough for your liking). If you prefer a thicker soup, you can allow the soup to simmer longer without a lid.

Notes

Instant Pot Instructions:

  1. Add the olive oil to the instant pot and turn on the sauté function. When the oil starts to sizzle add the cubed meat. Cook the meat until browned on all sides (do this in two batches if you have to).
  2. Remove the meat from the Instant Pot and set aside.
  3. Add the onion and garlic. Sauté until the onions have softened. Add the tomato paste, and spices. Stir the sauce until smooth.
  4. Add the browned beef, vegetables, broth, Worcestershire Sauce, and bay leaves. Stir well.
  5. Place the lid on the Instant Pot. Make sure the valve is sealed and set the machine to pressure cook for 35 minutes.
  6. Allow the machine to naturally release the pressure for 10 minutes when the cooking time has finished. If you prefer a thicker soup, turn on the sauté function and allow the soup to simmer uncovered until it reaches your desired consistency.

Slow Cooker Instructions:

  1. Heat a large pot or dutch oven over medium-high heat. Add oil, then add your cubed beef. Sear all sides until nicely browned. Remove from pot.
  2. Transfer seared beef to slow cooker, then add all remaining ingredients. Cook on high for 8-10 hours or on low 4-5 hours.
 
Net carbs 5.1 g per serving

Nutrition

Serving: 1 1/4 cup bowlCalories: 183kcalCarbohydrates: 7gProtein: 24gFat: 5.9gCholesterol: 67mgSodium: 506mgFiber: 1.9gSugar: 3.7g
Keyword Vegetable Beef Soup
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