Low Carb Beef Vegetable Soup

There’s nothing better than this amazingly flavored beef soup, with classic ingredients like celery, carrots and cabbage it is the ultimate comfort food to help keep you warm on a chilly winter night.

This Low Carb Beef Vegetable Soup is my favorite and so easy to make. In the video I cooked the vegetables separate but now I just throw everything into the pot once I have cooked my ground beef, pork or chicken.

Funny, cooking up this recipe, thinking I was cooking ground beef then to realize it was pork, (Duh).

Anyway it is good with any kind of meat and the soup is even better the next day. It gets a chance to really let the flavors combine. Thank goodness I am human we all make mistakes 

Beef Vegetable Soup

1lb Lean ground beef

1 cup chopped onions

1 tsp olive oil

¾ cup chopped celery

1 ¼ cup sliced carrots

1 ½ cup chopped cabbage

7 cups water

14 oz. canned dice tomatoes with juice

1 tsp basil

½ tsp chili powder

1 tsp salt

½ tsp pepper

1 tsp xylitol (sweetener)

1 tsp Worcestershire sauce

3 tablespoons beef bouillon powder or cubes

Instructions

In a large pot cook ground beef and onion.

Add all the spices, Worcestershire sauce, water and bouillon cubes.

Bring mixture to a boil, add celery and carrots stirring occasionally.

Once celery and carrots are tender turn off the heat and add the cabbage.

I like the cabbage to be tender but still a little crispy so it just sits in the heat of the soup.

Refrigerate

Servings: Makes 10 cups, serves 8

Yield: 6 net carbs per serving

Stay healthy and live well!
Gayle