Flavourful chunks of beef slow cooked in a delicious broth loaded with low carb veggies?
Count me in!
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I LOVE SOUP!
I could eat soup for lunch and dinner, every single day, regardless of the temperature outside.
This Slow Cooker Low Carb Beef Vegetable Soup is no exception. The chunks of beef are flavourful and tender, the veggie combo is perfect and the broth is just delicious!
Paired with some Low Carb Crackers, a side of 90 Second Toast or Low Carb Biscuits, and lunch or dinner really doesn’t get much better!
Nick and I were basically battling with rock-paper-scissors over who got the last bowl for lunch! I’ll have to make a double batch next time…
I hope you love this Low Carb Vegetable Beef Soup as much as we do!
What ingredients you’ll need to make this Low Carb Vegetable Beef Soup
You’ll want to start with some beef. I like to grab stew beef but you can also choose a nice marbled steak.
After that you’ll want some herbs. In this low carb vegetable beef soup I use salt, black pepper, basil, thyme and oregano.
Now the veggies. There is onion, garlic, celery, red pepper, green beans and canned diced tomatoes.
Lastly you’ll also need some beef broth or stock. I try to have beef bone stock on hand at all times but it doesn’t always work out that way. It’s incredibly good for you, especially living a low carb lifestyle! Never made it before? Here’s my post on How to Make Bone Stock.
No time? No worries! Grab some organic beef broth from the store.
How to make Low Carb Vegetable Beef Soup
I like to start by prepping all my ingredients.
You’ll want to chop up the onion, celery and red pepper and set them aside in one pile together. The green beans can be trimmed, chopped into 1″ pieces and tossed right into the slow cooker.
Peel and mince/press the garlic and add to a medium bowl with the dried basil, dried thyme, dried oregano, sea salt and ground black pepper. Mix well and set aside.
Cut the beef into small chunks, about 1 cm x 1 cm for maximum coverage in the soup, then mix well into the herb blend.
Heat a tbsp of olive or avocado oil in a skillet and once it is super hot, sear the beef for 1 or 2 minutes, just until the outside has some browned colour. Dump the beef into the slow cooker.
Add another tbsp of olive or avocado oil to the skillet and once hot again, add the celery, red pepper and onion. Cook for a couple of minutes until the onion becomes translucent, then scrape into the slow cooker.
Mix in the can of diced tomatoes then pour in the beef bone stock or broth. Stir then cook of low for 5-6 hours or high 3-4.
Adjust with extra salt or pepper to taste. Enjoy!
What are the best cuts of steak for slow cooking?
Can’t find stew meat?
That’s totally okay, there are certain cuts that are great for slow cooking.
Look for either a chunk steak, round steak, or blade steak. These are all great cuts for slow cooking!
Don’t have a slow cooker? Make this soup on the stove!
After searing the beef, remove from the heat and fry the other veggies until the onion is translucent.
Add everything together in a soup pot and bring to a boil, reduce to a simmer and cook for an hour or so.
Low carb sides that go great with this Low Carb Vegetable Soup
I love to have a side dish whenever I eat soup. Here is a list of my low carb favourites:
- Crunchy Cheese Crackers
- Everything Bagels
- Biscuits with Cheddar
- 90 Second Keto Bread
- Tomato Basil Flatbread
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Slow Cooker Low Carb Beef Vegetable Soup
- 1 ½ lb stew beef or beef steak
- 2 tbsp olive or avocado oil divided
- 1 tsp dried oregano
- ¾ tsp dried thyme
- 1 ½ tsp dried basil
- ¾ tsp sea salt
- ½ tsp ground black pepper
- 3 cloves garlic minced
- 1 small onion chopped
- 4 stalks celery chopped
- 1 red bell pepper chopped
- ½ lb green beans trimmed and chopped into 1” pieces
- 1 x798 ml can diced tomatoes
- 6 cups beef bone stock or beef broth
- Heat a skillet on medium high heat with a tbsp of oil. Combine the garlic, oregano, thyme, basil, sea salt and black pepper in a medium bowl and set aside.
- Chop the beef into small pieces and mix with the herb blend, then once the oil is nice and hot, sear the beef for 1-2 minutes, until the edges are golden brown.
- Move the meat to the slow cooker then return the skillet to the stove with a tbsp of oil. Once hot, fry the onion, celery and pepper until the onion is translucent. Scrape the veggies into the slow cooker and mix in the green beans, tomatoes and beef stock.
- Stir then cook on high for 3-4 hours or low 5-6 hours.
- Adjust salt and pepper as needed.
Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.Deduct fibre from the total carbs to get 7 g net carbs per serving.