Keto Hearty Meat and Vegetable Soup
Warm up with the ultimate comfort food: Keto Hearty Meat and Vegetable Soup, a nutrient-rich meal that's packed with flavor and low in carbohydrates. This hearty dish features tender chunks of seared beef simmered to perfection in a savory beef broth infused with aromatic tomato paste, thyme, oregano, and bay leaf. Vibrant veggies like zucchini, celery, bell pepper, and kale add texture and nutrition, making it a balanced one-pot wonder ideal for keto diets. Perfect for meal prepping or cozy weeknight dinners, this satisfying soup is easy to prepare and bursting with wholesome, rich flavors. Ready in just under two hours, it’s a deliciously healthy choice for anyone seeking a keto-friendly, comforting meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound beef chuck, cut into 1-inch cubes
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper, freshly ground
- 1 whole small onion, diced
- 3 whole garlic cloves, minced
- 2 whole celery stalks, chopped
- 1 whole medium zucchini, diced
- 1 whole green bell pepper, diced
- 2 cups kale leaves, chopped with stems removed
- 5 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 whole bay leaf
Instructions
Heat the olive oil in a large pot over medium-high heat.
Season the beef cubes with salt and pepper.
Add the beef cubes to the pot and sear until browned on all sides, about 5-7 minutes.
Remove the beef from the pot and set aside.
In the same pot, add the diced onion and sauté for 3-4 minutes until it becomes translucent.
Stir in the minced garlic and cook for another minute until fragrant.
Add the chopped celery, zucchini, and bell pepper to the pot, sautéing for another 5 minutes.
Return the seared beef cubes to the pot.
Pour in the beef broth and stir in the tomato paste until well combined.
Add the dried thyme, dried oregano, and bay leaf.
Bring the soup to a boil, then reduce the heat and let it simmer uncovered for 60 minutes.
Add the chopped kale and cook for an additional 10 minutes or until the vegetables are tender and the flavors are melded.
Remove the bay leaf before serving.
Taste and adjust seasonings with additional salt and pepper if needed.
Ladle the soup into bowls and serve hot.
Nutrition Facts
Calories |
1692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.1 g | 159% | |
| Saturated Fat | 42.5 g | 212% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 7217 mg | 314% | |
| Total Carbohydrate | 46.5 g | 17% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 18.7 g | ||
| Protein | 108.7 g | 217% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 470 mg | 36% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 4041 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
