Go Back

Low Carb Beef and Vegetable Soup

Print Recipe
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Tbsp Olive Oil
  • 1 lb Ground Beef
  • 1 Medium Yellow Onion Diced
  • 1 Tbsp Minced Garlic
  • 3-4 Celery Sticks Sliced
  • 3-4 Carrot Sticks Sliced
  • 1/2 Medium Green Cabbage Diced
  • 12-16 oz Frozen Veggie Mix
  • 3 tsp PinkSalt, Pepper, and Garlic McCormick All-Purpose Seasoning
  • 1 tsp Salt
  • 1 tsp Pepper
  • 4-5 Cups Beef Broth Or Veggie Broth

Method
 

  1. On Medium- High Heat, heat Olive Oil in a large Soup Pot
  2. Add Onions and Celery- Cook until fragrant and onions are translucent
  3. Add minced garlic- Cook until fragrant- a minute or 2.
  4. Add ground beef- Crumble beef using spoon or this amazing meat chop and stir
  5. Add remainder of chopped veggies- stir
  6. Add spices – Stir
  7. Add frozen veggies (if using* See Notes)
  8. Add 4 cups of broth
  9. Simmer for at least 30 minutes
  10. Serve warm

Notes

Frozen Veggies – You can pick your favorite frozen veggie mix; or if you prefer to use all fresh veggies, you can just double up on the celery, carrots, and cabbage, or add your favorite veggies of choice.
 
This McCormick seasoning is amazing! However, if you do not have it or do not want to purchase it, you can use a combo of salt, garlic powder, onion powder, Italian seasoning, and black pepper to taste. I would start with a teaspoon of each.