Quick and Healthy Vegetable Beef Soup Low Carb and Ww Friendly
Warm up with a hearty bowl of Quick and Healthy Vegetable Beef Soup, a low-carb, Weight Watchers-friendly meal that’s as nutritious as it is flavorful. Packed with lean ground beef, vibrant kale, zucchini, green beans, and a medley of aromatic spices, this one-pot wonder is a delightful way to enjoy a healthy, protein-rich dinner in just 45 minutes. The addition of smoked paprika and Italian seasoning enhances the rich broth, while the mix of tender vegetables keeps it light yet satisfying. Perfect for meal prep or a weeknight dinner, this comforting soup is low in carbs, high in flavor, and sure to become a staple in your healthy eating rotation.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound lean ground beef (95% lean or higher)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 1 medium zucchini, diced
- 15 ounces canned diced tomatoes (no salt added)
- 6 cups low-sodium beef broth
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 2 cups kale leaves, chopped (stems removed)
- 1 teaspoon Italian seasoning
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
In a large soup pot or Dutch oven, heat the olive oil over medium-high heat.
Add the lean ground beef to the pot. Cook, breaking it up with a wooden spoon, until browned and fully cooked, about 5-7 minutes. Drain any excess fat if necessary.
Add the diced onion and garlic to the pot with the beef. Sauté until the onion is translucent and fragrant, about 3 minutes.
Stir in the carrots and celery, cooking for an additional 3-4 minutes to soften slightly.
Add the canned diced tomatoes (with their juices), beef broth, Italian seasoning, smoked paprika, salt, and pepper. Stir well to combine.
Bring the soup to a boil, then reduce the heat to a simmer. Cover and cook for 15 minutes.
Add the zucchini, green beans, and chopped kale to the pot. Stir and continue to simmer for another 5-7 minutes until all the vegetables are tender but not mushy.
Taste the soup and adjust the seasoning with additional salt and pepper if needed.
Serve hot, garnished with fresh herbs (optional), and enjoy your healthy, low-carb vegetable beef soup!
Nutrition Facts
Calories |
1145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 2611 mg | 114% | |
| Total Carbohydrate | 71.0 g | 26% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 31.8 g | ||
| Protein | 122.2 g | 244% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 490 mg | 38% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 4744 mg | 101% | |
*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.
