Recipes

Keto Vegetable Beef Soup Recipe

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Atkins Keto Vegetable Beef Soup
5g
Net Atkins Count TM
Prep Time: 25 Minutes
Style:American
Cook Time: 35 Minutes
Phase: Phase 2
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
24.3g

Protein

23.1g

Fat

6.2g

Fiber

354.6cal

Calories

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INGREDIENTS

  • 8 oz
  • 3 oz
  • 1 small
  • 1 stalk, medium (7-1/2" - 8" long)
  • 1 small (5-1/2" long)
  • 3 clove
  • 2 tablespoon
  • 1 cup
  • 4 oz
  • 24 oz, boneless, raw (yield after cooking)
  • 0 1/8 tsp
  • 0 1/8 tsp
  • 2 tbsp
  • 4 can (14 oz), ready-to-serve
  • 0 1/2 cup flowerets
  • 7 cup
  • 0 1/2 teaspoon

DIRECTIONS

  1. Slice mushroom pieces and Portobello caps into similar size pieces. Dice onion, celery and carrot. Mince or press the garlic.
  2. In large non-stick skillet, melt butter over medium-high heat. Add mushrooms and season with salt and pepper to taste. Sauté until golden brown, about 5 minutes. 
  3. Add white onion, celery and carrot and sauté until barely softened, about 2 minutes. Then, add garlic and sauté until aroma is released, about 30 seconds. Finally, add tomatoes and wine and cook until thickened, about 5 minutes.
  4. Meanwhile, cube the steak and season with salt and pepper. In large pot over medium-high heat, heat olive oil. Add meat and sauté until well-browned, about 8 minutes. 
  5. Add tomato-vegetable mixture and broth to the meat. Bring to boil, reduce heat, simmer until meat is very tender and vegetables are very soft, about 15 minutes. 
  6. Chop the broccoli, add to the soup and cook 5 minutes. Stir in escarole to wilt, add the thyme and season with salt and pepper to taste.
Variation: If you can’t find escarole, baby spinach works well instead.

Cooking Tip