Let’s Get Cooking!
Step 1: Sear the Beef
Heat olive oil in a large pot over medium-high heat. Brown the beef cubes on all sides for rich flavor. Remove and set aside.
Step 2: Sauté the Veggies
Add onion and garlic to the pot and cook until fragrant. Then, add carrots, celery, bell pepper, zucchini, and green beans. Sauté until slightly softened.
Step 3: Bring it Together
Pour in beef broth and diced tomatoes. Stir well to combine.
Step 4: Simmer to Perfection
Add thyme, oregano, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for about 1 hour, or until beef is tender.
Step 5: Serve & Enjoy!
Ladle into bowls and garnish with fresh herbs (parsley or cilantro are great!). Serve hot with crusty bread or a side salad.
Keto & Low-Carb Adaptations:
Making this soup keto-friendly is easy!
Lower the Carbs:
Swap carrots for cauliflower or broccoli. Reduce the tomatoes or use sugar-free tomato sauce.
Boost Healthy Fats:
Add a dollop of butter or a drizzle of olive oil to each serving for extra richness and satiety.
Pro Tips for Soup Success:
- Use high-quality beef for the best flavor.
- Add other veggies like mushrooms or spinach!
- For thicker soup, whisk a tablespoon of cornstarch with water and stir into the simmering soup.
- Spice it up with red pepper flakes or hot sauce.
- Leftovers keep for up to 3 days in the fridge or freeze for later.
Frequently Asked Questions:
Can I use different meat?
Yes! Chuck roast or sirloin work well; adjust cooking time as needed.
Vegetarian Version?
Absolutely! Omit the beef, use vegetable broth, and add tofu or legumes for protein.
Can I freeze it?
Yes! Freeze in airtight containers for up to 3 months.
Fresh vs. Dried Herbs?
Use fresh herbs? Use about three times the amount compared to dried.
Slow Cooker Magic?
Sear the beef and sauté veggies on the stovetop, then transfer to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
Enjoy your delicious, homemade beef vegetable soup!
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