How to Make an Unsurpassed Hearty Vegetable Beef Soup

...Certified Low-Carb DELICIOUS!

Okay, so I have been a slacker! It’s not that I haven’t been working but I have been testing out new recipes in my kitchen. I am sure you have seen the pictures I posted on our Low Carb Challenge group and Facebook page as many of you have commented and messaged me!

I know, I know, I promised recipes! So with that in mind I am sitting here now to give you the first of many! Here’s that low-carb hearty vegetable soup you all drooled over last week!  ENJOY!

How to Make Certified Low Carb Delicious Vegetable Beef Soup


It’s really rather easy, feeds a LOT, like a dozen hearty servings, and you can easily change it up for what you have on hand! So without further ado let’s get to it!

Hearty Vegetable Beef Soup
This hearty soup can easily be changed up depending on what you have on hand and will feed a crowd!
Recipe type: Soup
Serves: 12 Servings
  • Small amount of olive oil or cooking spray
  • 2 pounds ground beef
  • 4 cloves of garlic; minced
  • 1 small onion; diced
  • 2 cups carrots; cut into equal pieces
  • 2 cups celery; cut into equal pieces
  • 6 cups of beef (chicken or vegetable) stock OR water and bouillon of your choice
  • 1 (15 ounce) can diced tomatoes
  • 1 (28 ounce) can crushed tomatoes
  • 1 (14 ounce) can tomato sauce
  • 1 tsp kosher salt
  • ½ tsp ground pepper
  • ½ tsp dried thyme
  • 1 tsp dried basil
  • 2 tsp dried oregano
  • 1 small head of green cabbage; shredded
  • Shredded Cheddar (Optional Topping)
  • Sour Cream (Optional Topping)
  1. Lightly coat the bottom of a big stock pot with olive oil or cooking spray.
  2. Brown and crumble the ground beef with the garlic and onion.
  3. Add all remaining ingredients except for the cabbage, cheddar and sour cream.
  4. Heat mixture until bubbling. Reduce heat to a low simmer and allow to cook uncovered for 45 to 60 minutes; until it starts to reduce and the vegetables are tender. Like any soup the longer the flavors have to meld the better it tastes! So cut your vegetables big enough so they don't turn to mush!
  5. Taste test and add additional salt and/or pepper as desired.
  6. Add the shredded cabbage and continue to cook for another 30+ minutes until reduced and ready.
  7. Serve with shredded cheddar cheese and a dollop of sour cream!
Please note that like any recipe that calls for products you buy in the store they will fluctuate in carbs. Select each item for the lowest possible carbs. I was able to easily get my soup down to 7 net carbs per serving.
Nutrition Information
Serving size: 1/12 Calories: 255 Fat: 13 grams Carbohydrates: 9 grams Fiber: 2 grams

 I know I mentioned it in the recipe but it bears repeating, any recipe that is comprised of ingredients (like the tomato products in this one) you purchase ready made will fluctuate in carbs. Be careful and cognizant of that and select each item with the lowest possible carb count. I used canned items that my husband bought (he is good about checking carbs but didn’t even think of it when it came to tomato sauce etc) right off the grocery store shelf and was still able to get this down to only 7 net carbs per hearty serving!  

Of course you can mix it up depending on what you have on hand. Want a spicier soup? Add some chorizo! My hubby put some hot sauce on one of his bowls! We ate it for 3 days and he still had enough left for a lunch! Each time I reheated it I did add some extra stock to it to thin it back out some as like any soup it had a tendency to thicken when refrigerated.  We ate, and ate and ATE!  LOL!  It was fine, we loved it and hope you do too!  

Have something you’d like to add? Please leave it in your comment below or share it on our Facebook group or page! We would be thrilled to hear!

In the meantime ciao for now!

Ciao! ~Marge Burkell

p.s. want even more great low-carb soup recipes? Check out these  recipes and if you still need more than check these cookbooks out:


Please be advised. the information that is shared herein is intended for informational purposes. Any advice and/or product(s) mentioned should not be used to diagnose, treat, cure, or prevent any disease.

Always consult your healthcare professional if you are currently taking medication, pregnant, trying to get pregnant, nursing, or if you have any other health condition before taking any products mentioned or applying any information contained herein.

4 thoughts on “How to Make an Unsurpassed Hearty Vegetable Beef Soup

  1. Sounds so good I cant wait to make it! How do you think it would work in a crock pot for 12 hours? I can set a timer to cut down the time. But not comfortable letting it sit for any length of time first. Cook too long the veggies become mush.

    • Glad you like it Therese! I am tempted to try it in a crock pot too but I don’t think that long… I would say 7 to 8 hours on low, maybe 4 to 5 on high? If you try it please let us all know how that works for you! ~Marge

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