KETO VEGETABLE BEEF SOUP RECIPE
Ingredients:
1 1/2 lbs beef stew meat
2 1/2 Tbsp olive oil, divided
Salt and freshly ground black pepper
1 3/4 cups chopped yellow onion (1 large)
1 1/4 cups peeled and chopped carrots (3 medium)
1 cup chopped celery (3 medium)
4 cups beef broth
1 can (14.5 oz) diced tomatoes, undrained
2 cloves garlic, minced
1 tsp dried thyme
1 tsp dried oregano
1 bay leaf
2 cups chopped cauliflower
2 cups chopped broccoli
1 cup chopped green beans
1/4 cup chopped fresh parsley
Instructions:
Heat 1 1/2 Tbsp of olive oil in a large pot or Dutch oven over medium-high heat. Season the beef stew meat with salt and black pepper and add to the pot. Cook until browned on all sides, stirring occasionally, about 6-8 minutes.
Remove the beef from the pot and set aside. Add the remaining 1 Tbsp of olive oil to the pot, followed by the chopped onions, carrots, and celery. Cook until the vegetables are soft, stirring occasionally, about 5-7 minutes.
Add the beef broth, diced tomatoes (with their juices), minced garlic, thyme, oregano, and bay leaf to the pot. Stir to combine.
Return the beef to the pot and bring the mixture to a simmer. Reduce the heat to low, cover, and let simmer for 1 hour.
After 1 hour, remove the bay leaf and add the chopped cauliflower, broccoli, and green beans to the pot. Stir to combine and let simmer for an additional 30 minutes, or until the vegetables are tender.
Stir in the chopped parsley and season with additional salt and black pepper to taste. Serve hot and enjoy!
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