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    Home » Recipes » Low Carb Soups and Stews

    Published: Nov 5, 2019 · Modified: Oct 15, 2023 by Jennifer Banz· 13 Comments

    Autumn Vegetable Beef Soup

    Servings: 8
    |
    Cals: 205
    |
    Fat: 13
    |
    Carbs: 9
    |
    Fiber: 2
    |
    Protein: 14
    |
    Time: 40 minutes mins
    Jump to Recipe Pin for Later

    Vegetable Beef Soup has the good-for-you keto ingredients, with that hearty Autumn Vegetable feel you've grown to love! This stovetop homemade recipe is so easy to make, your family will think you've been in the kitchen all day getting this sensational soup ready! With it's ground beef and savory fresh vegetables... this low carb soup with be warming the family up in no time this cold season!

    vegetable beef soup in a red bowl

    Vegetable Beef Soup is a must-have, traditional soup that always makes an appearance around my home when it's cold! Something that the whole family can dig into and feel warm and cozy! This isn't your traditional vegetable beef soup, though.  It is filled with hearty butternut squash, mushrooms, and spinach.

    Let's get started!

    HOW TO MAKE AUTUMN VEGETABLE BEEF SOUP

    First thing you will need to do is cook and crumble the ground beef in a heavy bottom pot over medium high heat.

    Season with salt and pepper to taste.

    Remove from the pan with a slotted spoon and set aside.

    Remove all but 2 tablespoons of oil from the pan and discard.

    ground beef being cooked in a heavy bottomed pot

    Reduce the heat to medium and add in the carrots, celery, butternut squash and onion.

    Sauté until the vegetables are tender. This should take about 8 minutes.

    vegetable in a heavy bottom pot

    Add in the garlic, mushrooms and spinach. Cook for 5 minutes more.

    Add the ground beef back to the pot followed by the beef broth, beef bullion and coconut milk.

    Coconut milk ads such an interesting flavor to this soup.  I love it!

    ground beef added back to the heavy bottom pot

    Sprinkle in the xanthan gum and bring to a simmer.

    Cook for additional 10 minutes to let thicken.

    Season with salt and pepper to taste.

    Enjoy everything you love about winter comfort food, now keto/carb friendly! Yummy!

    autumn vegetable beef soup in a red soup bowl

    Like this keto friendly soup? Check out my recipes for Keto Chicken Pot Pie Soup, Keto Beef Stew with Bacon (Instant pot, Stovetop or Crockpot) or Keto Cream of Mushroom Soup!

    Or you could make my hearty keto chili without beans to warm you up when its cold outside!

    autumn vegetable beef soup in a red soup bowl

    Autumn Vegetable Beef Soup

    Vegetable Beef Soup has the good-for-you keto ingredients, with that hearty Autumn Vegetable Soup feel you've grown to love! This stovetop homemade recipe is so easy to make, your family will think you've been in the kitchen all day getting this sensational soup ready! With it's ground beef, savory fresh vegetables... this low carb soup with be warming the family up in no time this cold season!
    7 Net Carbs for ⅛th of the recipe
    5 from 4 votes
    Course: dinner, Main Course, Soup
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 8
    Calories: 205
    Author: Jennifer Banz

    This post may contain affiliate links

    Ingredients

    • 1 pound Ground beef
    • 1 cup carrots, chopped
    • 1 cup celery, chopped
    • 2 cups butternut squash, chopped
    • ½ Onion, diced
    • 4 cloves Garlic, minced
    • 8 ounces Mushrooms, sliced
    • 1 cup Frozen chopped spinach
    • 2 cups beef broth
    • 1 beef bullion cube
    • 1 13.5 ounce can full fat coconut milk
    • ½ teaspoon xanthan gum
    • Kosher salt and pepper to taste

    Instructions

    • Cook and crumble the ground beef in a heavy bottom pot over medium high heat. Season with salt and pepper to taste. Remove from the pan with a slotted spoon to a bowl and set aside. Remove all but 2 tablespoons of oil from the pan and discard.
    • Reduce the heat to medium and add in the carrots, celery, butternut squash and onion. Sauté until the vegetables are almost tender. Should take about 8 minutes.
    • Add in the garlic, mushroom and spinach. Cook for 5 more minutes.
    • Add the ground beef back to the pot followed by the beef broth, beef bullion and coconut milk.
    • Sprinkle in the xanthan gum and bring to a simmer. Cook for additional 10 minutes to let thicken.
    • Season with salt and pepper to taste.
    • Serve!

    Notes

    • What is Xanthan Gum?
    Servings: 8

    Nutrition per serving

    Calories: 205 | Carbohydrates: 9g | Protein: 14g | Fat: 13g | Saturated Fat: 8g | Fiber: 2g | Sugar: 3g

    Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.

    Keyword :easy, gluten free, keto soup recipe, keto stew, low carb soup, recipe for vegetable beef soup

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    Reader Interactions

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      Recipe Reviews




    1. Wendy C says

      January 23, 2024 at 7:08 pm

      5 stars
      This is delicious. I substituted venison for the beef and added 1 more cup of beef broth because I didn't have bouillon. Will definitely make it again!

      Reply
    2. Ana Maria says

      October 20, 2021 at 1:56 pm

      Is there a substitute I can use for the coconut milk?

      Reply
      • jenniferbanz says

        October 25, 2021 at 9:18 am

        You could use heavy cream or leave it out

        Reply
    3. Jessica Jackson says

      October 06, 2021 at 4:52 pm

      Good afternoon Jennifer, This looks yummy. I was trying to understand the serving amount. Is it one cup for 205 cal?

      Reply
      • jenniferbanz says

        October 08, 2021 at 3:15 pm

        Yep!

        Reply
    4. Elizabeth says

      October 04, 2021 at 9:26 pm

      How big is a serving size? This looks delicious!

      Reply
      • jenniferbanz says

        October 08, 2021 at 3:16 pm

        approximately 1 cup

        Reply
    5. Heidi Weber says

      September 05, 2021 at 2:07 pm

      5 stars
      Looks delicious. Is there anything I could sub for the coconut milk?

      Reply
      • jenniferbanz says

        September 07, 2021 at 2:20 pm

        Heavy cream

        Reply
    6. Natalia says

      November 23, 2020 at 4:47 pm

      Hi,
      When I Sprinkle in the xanthan gum into the soup, it creates crumbles instead of dissolving itself, no matter how much I mix it or try to dissolve the crumbles. Any suggestions on how to prevent this?

      Reply
      • jenniferbanz says

        November 30, 2020 at 2:18 pm

        Make sure it's not lumpy to start, then sprinkle it very lightly, a little at a time.

        Reply
    7. Jean says

      November 09, 2019 at 8:52 am

      I was just going to make your soup and the instructions say to add mushrooms but they are not listed in the ingredients.?

      Reply
      • jenniferbanz says

        November 11, 2019 at 10:17 am

        Sorry about that. I have added that info to the recipe card. It is 8 ounces of sliced mushrooms.

        Reply

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    Hey there, I'm Jennifer Banz! I’m the creator behind Low Carb with Jennifer and author of the cookbook Live Life Keto.  

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