Low Carb Hearty Beef Noodle Soup
Cozy up with a bowl of flavorful, **Low Carb Hearty Beef Noodle Soup**, a comforting yet guilt-free twist on the classic favorite. Packed with tender chunks of beef, aromatic vegetables like carrots, onions, and celery, and a rich, savory beef broth infused with garlic and dried thyme, this soup is perfect for keto or low-carb lifestyles. Instead of traditional noodles, the recipe features **zucchini noodles (zoodles)**, adding a fresh and healthy touch, along with frozen green beans for extra texture and nutrition. Simmered to perfection and garnished with vibrant parsley, this one-pot wonder is not only delicious but incredibly satisfying. With only 20 minutes of prep time and plenty of hearty ingredients, it’s a wholesome option that’s ideal for family dinners or meal prepping. Keywords: low carb beef noodle soup, keto-friendly soup, hearty beef stew, zucchini noodle soup, healthy soup recipe.
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Recipe Information
Ingredients
- 1.5 pounds beef stew meat
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 medium carrots, chopped
- 2 units celery stalks, chopped
- 3 units garlic cloves, minced
- 8 cups beef broth
- 2 tablespoons tomato paste
- 1 unit bay leaf
- 1 teaspoon dried thyme
- 3 cups zucchini noodles (zoodles)
- 1 cup frozen green beans
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh parsley, chopped
Instructions
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat.
Add the beef stew meat in batches to avoid overcrowding and brown them on all sides. Transfer the browned meat to a plate and set aside.
In the same pot, add the remaining olive oil, followed by the chopped onion, carrots, and celery. Sauté for about 5 minutes, until the vegetables start to soften.
Add the minced garlic and cook for another minute until fragrant.
Pour in the beef broth, then stir in the tomato paste, bay leaf, and dried thyme. Scrape the bottom of the pot to deglaze and release any browned bits.
Return the browned beef to the pot, bring to a boil, then reduce the heat to low. Cover and simmer for about 90 minutes, or until the beef is tender.
Add the zucchini noodles and frozen green beans. Season with salt and black pepper. Simmer for another 15 minutes.
Remove the bay leaf and discard it.
Ladle the soup into bowls, and garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
2355 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.7 g | 175% | |
| Saturated Fat | 47.9 g | 240% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 612 mg | 204% | |
| Sodium | 10401 mg | 452% | |
| Total Carbohydrate | 59.1 g | 21% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 25.8 g | ||
| Protein | 211.3 g | 423% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 636 mg | 49% | |
| Iron | 29.5 mg | 164% | |
| Potassium | 5872 mg | 125% | |
*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.
