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Low Carb Beef Vegetable Soup - Hearty, Flavorful, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 pound (450 g) beef stew meat, cut into small, bite-size pieces
  • 2 tablespoons olive oil or avocado oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, sliced thin (optional for strict low-carb; see notes)
  • 2 celery stalks, sliced
  • 2 cups cauliflower florets, cut small
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 medium zucchini, chopped
  • 1 (14.5 oz/400 g) can diced tomatoes, no sugar added
  • 6 cups beef broth (low-sodium if preferred)
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika (optional but recommended)
  • 1 bay leaf
  • Salt and black pepper, to taste
  • Fresh parsley, chopped, for garnish

Method
 

  1. Season and brown the beef. Pat the beef dry and season generously with salt and pepper. Heat the oil in a large pot or Dutch oven over medium-high heat. Add the beef in a single layer and brown on all sides, working in batches if needed. Don’t rush this step—browning builds deep flavor.
  2. Sauté the aromatics. Reduce heat to medium. Add the onion and celery to the pot and cook 3–4 minutes until softened, scraping up any browned bits. Stir in the garlic and cook 30 seconds until fragrant.
  3. Add tomato base and spices. Stir in the tomato paste, thyme, oregano, and smoked paprika. Cook 1 minute to caramelize the paste slightly. This step gives the broth a richer, rounder taste.
  4. Build the soup. Return the browned beef (and any juices) to the pot. Add the diced tomatoes, beef broth, bay leaf, carrots (if using), cauliflower, and green beans. Bring to a gentle boil.
  5. Simmer until tender. Reduce heat to low, cover, and simmer 35–45 minutes, or until the beef is tender and the vegetables are soft but not mushy. Stir occasionally and adjust seasoning with salt and pepper.
  6. Finish with zucchini. Add the chopped zucchini in the last 10 minutes of cooking so it stays bright and slightly firm.
  7. Taste and serve. Remove the bay leaf. Taste and adjust seasoning. Ladle into bowls and garnish with fresh parsley. For extra richness, stir in a knob of butter or a drizzle of olive oil before serving.