Vegetable Beef Soup

By Sharon Best Jump to Recipe

Warm your heart while filling your belly with this savory and comforting soup.

No other meal offers the comfort of a bowl of soup. When the weather turns chilly, I feel a cold coming on, or life just gets a little stressful, I crave the warm, aromatic magic that is homemade soup.

The problem is that most of the soup recipes I use include veggies like potatoes and corn. I do love a creamy corn chowder! But since I embraced a low-carb lifestyle, I try to stay away from those high-starch ingredients. What can take their place? Parsnips! This lower-carb vegetable is an edible taproot like a radish, though they’re more closely related to carrots—which makes sense to me because I think they taste like a cross between a carrot and a radish. They give sweet, nutty, earthy notes with a mild spiciness and just a hint of floral undertones. And in this hearty vegetable beef soup recipe, they deliver that texture and depth of flavor you expect from potatoes, but with fewer starchy carbs.

My favorite part of making this soup is how it warms my apartment with mouthwatering aromas while it simmers. Plus, it’s ready to ladle out in just over an hour! Whether you make it for a weeknight dinner or a weekend lunch, your whole family will love the familiar flavors and heartwarming comfort this soup brings to the table.

How parsnips keep this soup lower in carbs

Most traditional vegetable soups include high-carb ingredients like corn and potatoes. While parsnips aren’t the lowest-carb vegetable option, they offer a smart compromise. You still get the flavor and texture of a root veggie, but with fewer carbs compared to potatoes or corn. Parsnips contain more fiber and less starch than potatoes and also contribute more vitamins and minerals. Pairing them with lower-carb veggies—like the mushrooms and green beans in this recipe—helps strike a great balance between hearty, classic soup flavors and a moderate carb count.

How do I store leftovers?

Let your low-carb vegetable beef soup cool completely before storing it, but don’t leave it at room temp for longer than 2 hours. Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze this soup in a freezer-safe container or bag for up to 3 months. Thaw overnight in the fridge. Reheat gently on the stovetop or in the microwave, stirring frequently, until the soup reaches a safe internal temp of 165°F.

Similar recipes to try

Hungry for more meaty soup recipes that keep the carbs low? This gluten-free, low-carb Sausage And Kale Soup helps you get a hearty and satisfying meal on the table in just over half an hour. And this Low-Carb Pizza Soup delivers kid-friendly, Italian-inspired flavors in 20 minutes! Looking for a low-carb twist on a classic? Try this Keto French Onion Soup Recipe that features cheesy chaffles in place of the traditional bread.

Vegetable Beef Soup

Sharon Best

Warm your heart while filling your belly with this savory and comforting soup.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Soups

Cuisine American

Servings 6

Calories 316 kcal

Ingredients

  

1x2x3x

• 4 tablespoons butter divided
• 1 1/2 pounds beef stew meat
• 1 2/3 cups onions diced, about 3 ounces
• 1/2 cup carrots diced, about 2 medium carrots or 2 ounces
• 2 cloves garlic minced
• 4 cups beef broth divided
• 2 tablespoons Worcestershire sauce
• 1/2 cup tomato sauce
• 1 1/4 cups mushrooms sliced, about 4 ounces
• 1 cup frozen green beans
• 1 cup frozen green peas
• 1 cup parsnip diced, about 1/2 of 1 parsnip or 5 ounces
• 2 1/2 teaspoons salt
• 1 teaspoon pepper
• 2 bay leaves
• 2 cups water

Instructions

 

• In a stock pot or Dutch oven, melt 2 tablespoons of the butter over medium-high heat. Brown the beef, working in batches to maintain a single layer and avoid overcrowding the pan. This should take a total of about 8-10 minutes. Transfer the browned beef to a plate or bowl and set aside for now.
• Reduce heat to medium. Add the remaining 2 tablespoons of butter, along with the onions and carrots. Sauté until the onions are translucent, about 2 to 3 minutes. Add the garlic and cook for 1 minute.
• Add 1 cup of the beef broth and deglaze the pan by scraping up any brown bits left from browning the beef and sautéing the vegetables. Add the remaining 3 cups of broth after deglazing the pan.
• Add the Worcestershire sauce, tomato sauce, mushrooms, beans, peas, parsnip, salt, pepper, bay leaves, and water to the pot. Return the browned beef to the pot. Stir to combine.
• Cover the pot with a lid. Reduce the heat to medium-low and let simmer for 45 minutes, stirring occasionally.
• Taste and adjust seasonings, if needed. Serve hot.

Nutrition

Calories: 316kcalCarbohydrates: 17gProtein: 31gFat: 14gSaturated Fat: 7gSodium: 2264mgFiber: 5g

Keyword keto comfort food, keto soup, keto vegetable soup, low carb comfort food, low carb soup, low carb soup recipes, low carb vegetable beef soup, low carb vegetable soup, paleo vegetable soup, whole30 soup recipes

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