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