Vegetable Beef Soup Low Carb Low Fat
Warm up with a soul-soothing bowl of Vegetable Beef Soup that's low carb, low fat, and packed with hearty flavor! This wholesome recipe features lean ground beef and a vibrant medley of fresh vegetables, including carrots, zucchini, celery, and green beans, all simmered in a savory, seasoned beef broth. With no added sugar and just the right blend of Italian herbs and smoky paprika, this healthy soup delivers comfort and nutrition in every spoonful. Ready in under an hour, it’s the ideal option for meal prep or a guilt-free weeknight dinner. Garnish with fresh parsley for an extra pop of flavor, and enjoy a satisfying, low-calorie meal that keeps you warm and full without compromise! Perfect for keto, low-carb, and healthy eating meal plans.
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Recipe Information
Ingredients
- 1 pound lean ground beef (93% lean or higher)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 pieces celery stalks, diced
- 2 medium carrots, diced
- 2 small zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 14.5 ounces canned diced tomatoes (no added sugar)
- 6 cups beef broth (low sodium)
- 1 teaspoon Italian seasoning
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish, optional)
Instructions
Heat a large soup pot or Dutch oven over medium heat. Add the lean ground beef and cook, breaking it apart with a spoon or spatula, until no longer pink, about 5-7 minutes. Drain any excess fat if necessary.
Add the diced onion and minced garlic to the pot with the cooked beef. Sauté until the onion is softened and fragrant, about 3-4 minutes.
Stir in the diced celery and carrots. Cook for 3-4 minutes, stirring occasionally, to slightly soften the vegetables.
Add the diced zucchini and green beans to the pot. Stir to combine.
Pour in the canned diced tomatoes and beef broth. Stir in the Italian seasoning, smoked paprika, salt, and black pepper. Mix well to distribute the spices.
Bring the soup to a boil over high heat, then reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes, or until all the vegetables are tender.
Taste the soup and adjust the seasoning with additional salt or pepper, if needed.
Serve the soup hot, garnished with fresh parsley if desired. Store leftovers in the refrigerator for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
1217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.2 g | 54% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 331 mg | 110% | |
| Sodium | 3617 mg | 157% | |
| Total Carbohydrate | 79.4 g | 29% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 38.4 g | ||
| Protein | 135.9 g | 272% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 461 mg | 35% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 4659 mg | 99% | |
*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.
