Vegetable Beef Soup - Easy & Low-Carb

 

Mmmm....it's a very cold day and I just threw together this vegetable-beef soup for lunch. I remember back in 2004 when my mom was sick and weak after chemo treatments, she asked me several times to make this soup for her. She said it always felt so nourishing to her.

It really hit the spot today! Andy has been trying to eat low-carb/keto since the New Year, so I left out higher carb ingredients like potatoes and corn. I cut the carrots in larger chunks so he could easily avoid them if he wanted.

Ingredients:

• 1 lb. lean ground beef
• 1 onion, roughly chopped
• 2 stalks celery, thickly sliced
• 2 carrots, peeled and sliced diagonally
• 1/2 lb. frozen green beans
• 1 tsp Italian seasoning
• 1 bay leaf
• 1 tsp salt
• 1/4 tsp pepper
• 2 cloves garlic, crushed
• 1 can stewed tomatoes
• 1 carton (4 cups) beef broth
• 2 TBSP tomato paste
  
  

Directions:

1. In a stockpot, brown ground beef with onion and celery over medium heat. 
2. Add carrots, green beans, seasoning, stewed tomatoes, and crushed garlic.
3. In a mixing bowl, whisk together the tomato paste and beef broth. Add to meat mixture. 
4. Cover pot and bring to a boil. Then, lower heat to a simmer and cook for about 45 minutes. Enjoy!