Keto Vegetable Beef Soup
5.0g
Net Carbs
24.3g
Protein
23.1g
Fat
6.2g
Fiber
354
Calories
Ingredients:
- 3 ounces Portobello Mushroom Cap
- 1 cup Diced Tomato
- 7 cups Escarole
- 1/2 teaspoon Thyme, dried
- 24 ounce boneless, raw (yield after cooking) Steak
- 1 stalk, medium (7-1/2" - 8" long) Celery
- 3 cloves Garlic, raw
- 2 tablespoons Unsalted Butter Stick
- 4 ounces Red Table Wine
- 1 small Onion
- 4 can (14 oz), ready-to-serves Beef Broth, Bouillon or Consomme
- 1/8 teaspoon Salt
- 1/8 teaspoon Black Pepper
- 2 tablespoons Light Olive Oil
- 8 ounces Mushroom Pieces and Stems
- 1 small (5-1/2" long) Carrots
- 1/2 cup floweret Broccoli Flower Clusters
Directions:
- Slice mushroom pieces and Portobello caps into similar size pieces. Dice onion, celery and carrot. Mince or press the garlic.
- 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.
