Keto Vegetable Beef Soup
5.0g
Net Carbs
24.3g
Protein
23.1g
Fat
6.2g
Fiber
354
Calories
Ingredients:
- 2 tablespoons unsalted butter
- 8 ounces mushroom pieces, sliced
- 3 ounces Portobello mushroom cap, sliced
- 1 small onion (70g), diced
- 1 medium stalk celery (40g), diced
- 1 small carrot (50g), diced
- 3 cloves garlic, minced or pressed
- 1 cup diced tomato (180g)
- 4 ounces red table wine
- 24 ounce boneless, raw steak, cubed
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- 2 tablespoons olive oil
- 4 (14 oz) cans beef broth
- 1/2 cup broccoli florets, chopped
- 7 cups escarole (245g)
- 1/2 teaspoon dried thyme
Directions:
- In large non-stick skillet, melt butter over medium-high heat. Add mushrooms and season with salt and pepper to taste. Sauté until golden brown, about 5 minutes.
- Add white onion, celery and carrot and sauté until barely softened, about 2 minutes. Then, add garlic and sauté until aroma is released, about 30 seconds. Finally, add tomatoes and wine and cook until thickened, about 5 minutes.
- Meanwhile, cube the steak and season with salt and pepper. In large pot over medium-high heat, heat olive oil. Add meat and sauté until well-browned, about 8 minutes.
- Add tomato-vegetable mixture and broth to the meat. Bring to boil, reduce heat, simmer until meat is very tender and vegetables are very soft, about 15 minutes.
- Chop the broccoli, add to the soup and cook 5 minutes. Stir in escarole to wilt, add the thyme and season with salt and pepper to taste.
Variation: If you can’t find escarole, baby spinach works well instead.
