Vegetable Beef Soup

This comforting Vegetable Beef Soup is the perfect winter evening meal to warm your soul…and your innards. It’s a THM S meal and low carb and doesn’t even require any special ingredients!

Feel free to tweak this soup with your favorite vegetables if you don’t like some of the ones I have listed (although I highly recommend that you try it as written!). The radishes mimic potatoes, and the okra breaks down during the long cooking time and adds body to the soup. I think some frozen green beans would be a great addition! This may seem like a lot of mushrooms, but they disappear when they cook down and add a wonderful meatiness and flavor to the soup.

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Carrots should be kept to a minimum in THM S recipes because they’re not a non-starchy vegetable, but one spread over this huge pot of soup won’t do any damage.

As always, this soup makes a nice-sized kettle: about 10-12 servings. I LOVE having leftovers, especially leftover soup! Cook once, eat twice…or more than that if there are just two of you.  😉  Thankfully my husband loves leftover soup just as much as I do. Especially beef soup. If you don’t like eating leftovers for more than a meal or two, I bet this would freeze well.

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As always, check out the Notes section of the recipe for extra info. Check out the links in and below the recipe to see the products I use and recommend. Some of the links included in the recipe and blog post are affiliate links, which means that if you make purchases through these links, I make a small commission (but your price doesn’t change).

Do you have a copy of my new cookbook, Convenient Food, yet? It was just released the end of October and would make a terrific Christmas gift for yourself or someone you love! Both Necessary Food and Convenient Food contain about 400 low-glycemic recipes each, separated by carbs and fats and free of refined sugar and flour (like all the recipes here on my website). I grew up on my momma’s good cooking, and the recipes in these books are mostly just old family favorites made healthy! Now that I’m married, I’m gravitating even more toward quick and easy, and my newest cookbook definitely reflects that! CLICK HERE to check out my cookbooks in more detail and purchase.

5.0 from 2 reviews

Vegetable Beef Soup

 

Author:

Briana Thomas

Recipe type: THM S, Low Carb

Serves: 10-12

Print

 

THM S, low carb, gluten/egg/dairy/nut free

Ingredients

• 3 tablespoons Worcestershire sauce (use gluten free if necessary)
• 1 tablespoon salted butter (use refined coconut oil for dairy free)
• 2½ lb. beef chuck roast (chunked)
• -
• 1 tablespoon minced garlic
• 16 oz. radishes (trimmed, chopped)
• 1 med. onion (chopped)
• 1 med. carrot (chopped)
• -
• 6 cups water
• 1 lb. fresh mushrooms (chopped)
• 1 (12 oz.) pkg. frozen diced okra
• 1 cup chopped celery
• 1 (10 oz.) can diced tomatoes with green chilies (drained)
• 2 bay leaves (remove before serving)
• 2 teaspoons salt
• 1 teaspoon each basil, celery salt, garlic powder, onion powder, oregano, black pepper
• ½ teaspoon each sage, thyme

Instructions

1. Heat the Worcestershire sauce and butter in a large Dutch oven or kettle (5.5 quarts or larger). Trim the fat off the roast if desired and cut into bite-sized chunks, then add them to the kettle and brown well, stirring occasionally. I like to keep the pan covered so the meat cooks faster.
2. When the meat has been browned well, add the garlic, radishes, onion, and carrot and sauté for a few minutes.
3. Add the rest of the ingredients, cover, bring to a boil, then reduce the heat and simmer until the meat is tender and the vegetables break down (about 2½ hours). The meat will fall apart into shreds when you cut into it with a spoon. Serve.

Notes

-Feel free to tweak with your favorite vegetables if you don’t like some of the ones I have listed (although I highly recommend that you try it as written!). The radishes mimic potatoes, and the okra breaks down during the long cooking time and adds body to the soup. I think some frozen green beans would be a great addition! This may seem like a lot of mushrooms, but they disappear when they cook down and add a wonderful meatiness and flavor to the soup!
-Carrots should be kept to a minimum in THM S recipes because they’re not a non-starchy vegetable, but one spread over this huge pot of soup won’t do any damage.

3.5.3251

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