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This Low-Carb Slow-Cooker Vegetable Beef Soup recipe hits the spot on cold days! This delicious soup can be part of a low-carb, ketogenic, Whole30, Atkins, gluten-free, grain-free, Paleo or Banting diet.
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This soup recipe is made for busy people! Start it up in the morning and come home to a delicious dinner! If your mornings are busy, you can fill the crock the night before, then cover and refrigerate. In the morning, just put the crock in the slow-cooker, turn it on, and go.
This recipe makes enough for a small army. With 12 one-cup servings, there will be enough to go around even if the neighborhood kids stay for dinner. Take the leftovers to work and heat them up for lunch. Leftovers can also be frozenfor a super-easy meal another day.
This Low-Carb Slow-Cooker Vegetable Beef Soup is loaded with chunks of tender beef, tomatoes, carrots, and onions. Celeriac shines as a low-carb substitute for potatoes. The broth is scented with garlic, rosemary, and thyme. Rich morsels of bacon add even more flavor and smokey goodness.
I make this recipe in my large, 6 quart slow-cooker. A 4-5 quart cooker would probably also work. If you have a smaller one, you may need to make half a batch.
I use low-salt broth as an ingredient for this soup because I like to control the amount of salt in my cooking. Not a lot of water evaporates in the cooking process, so regular broth would probably work as well. Just be sure to taste it before you add salt at the end, since some broths can be extremely salty.
This Low-Carb Slow-Cooker Vegetable Beef Soup makes a wonderful dinner to come home to. Add a salad and some my low-carb biscuits, or this low-carb keto-friendly cornbread from Sugar Free Londoner and you’ll have a classic meal with a low-carb twist. Enjoy!
-Annissa
It’s soup season!. You’ll love this Low-Carb Slow-Cooker Vegetable Beef Soup that’s both hearty and filling. Mmm… 🍲 Be sure to pin this recipe now so you’ll have it for a chilly rainy day. 😋
5 from 12 votes
This Low-Carb Vegetable Beef Soup recipe hits the spot on cold days! This delicious soup can be part of a low-carb, ketogenic, Atkins, gluten-free, grain-free, Paleo or Banting diet.
Course Appetizer, Main Course
Cuisine American, low-carb
Prep Time 25 minutes
Cook Time 6 hours
Total Time 6 hours 25 minutes
Servings 12
Author Annissa Slusher
Ingredients
- 4 slices bacon sliced into 1/2 inch pieces
- 2 pounds stew meat cut into 1" cubes, patted dry
- 2 tablespoons red wine vinegar
- 32 ounces beef broth low-sodium
- 1 medium yellow onion chopped
- 1/4 cup green beans cut into 1 inch pieces
- 1 small celeriac (about 6 ounces) diced
- 1/4 cup carrots diced
- 2 tablespoons tomato paste
- 1 28 ounce can diced tomatoes
- 2 cloves garlic crushed
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper freshly ground
- 1 teaspoon sea salt
Instructions
Heat a large skillet over medium-high heat. Add bacon. Cook bacon, stirring occasionally, until crisp. Remove bacon, using a slotted spoon, to a paper-towel lined plate. Cover bacon and refrigerate for later.
Discard all but about 1 tablespoon of the bacon grease. Return pan to burner over medium-high heat. Add beef cubes in batches, making sure they do not touch. Season lightly with salt and pepper. Brown each side of the beef cubes . Do not cook meat throughout. When outside is brown, transfer beef to the slow-cooker crock using a slotted spoon. Repeat for the rest of the meat.
Once all of the beef has been browned and is in the slow-cooker, turn the skillet heat to medium low. Add vinegar to the skillet. Stir, scraping up brown bits, until vinegar has thickened. Pour in about 1/4 cup of the broth and continue to scrape up any browned bits. Transfer liquid to the slow-cooker.
Add remaining broth, onion, green beans, celeriac, carrots, tomato paste, diced tomatoes, garlic rosemary, thyme, salt (only if using low-salt broth), and pepper to the slow-cooker. Stir gently.
Cover the slow-cooker and cook on the low setting for 6 to 8 hours. Taste and adjust seasoning before serving. Garnish with reserved bacon bits before serving.
Recipe Notes
Serving size: 1 cup (8 ounces)
Per serving:
Calories: 212
Fat (g): 13
Carbs (g): 6
Fiber (g): 1
Protein (g): 17
Net carbs (g) 5
Trixie on October 20, 2017 at 3:38 pm
This soup is AMAZING. I made it – leaving out the celeriac and adding some barley. I love it. Thank you for the recipe!
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Harper and Annissa Slusher on October 20, 2017 at 4:00 pm
Thank you so much for your feedback! I’m so glad you enjoyed it!
-AnnissaReply
Ericka on December 9, 2017 at 2:03 pm
Can this be made in an instant pot
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Harper and Annissa Slusher on December 9, 2017 at 2:38 pm
Ericka,
An Instant Pot is on my wish list for Christmas! I actually thought I had ordered one on Cyber Monday, but realized later that I must not have confirmed my order.I’m sure an Instant Pot could be used for this soup, but I can’t really advise you on settings because I’m not familiar. I love the idea of not needing a separate pot to brown the meat. Good luck!
-Annissa
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Lynn on December 13, 2017 at 6:50 pm
The soup is wonderful however personal preference, leaving out rosemary, and I didn’t add garlic. Instead of celiac, I added celery and mushrooms. Left out carrots as my keto plan doesn’t allow them.
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Carol O. on February 18, 2018 at 9:19 am
I substituted the celeriac for celery and increased green beans and carrots to 1 cup. Then used 1 tsp. of herbs and pepper and 4 crushed garlic cloves instead of 2. I didn’t diced tiny the celery and carrots but chopped them to have more of a bite. Yummy!!!
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Sherri on March 11, 2018 at 7:47 pm
Do you pour in the juice from the diced tomatoes or strain first ??
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Harper and Annissa Slusher on March 12, 2018 at 3:05 pm
Sherri,
I use the juice as well. Enjoy!
AnnissaReply
Patty Mills on January 11, 2021 at 4:51 pm
I added diced rutabaga along with chopped fine cabbage about a cup or more depending on how much soup being made since we’re on keto and uses up stuff on hand besides broth from pot roast
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Annissa Slusher on January 11, 2021 at 9:21 pm
Great idea to use what you have. I always hate to see food go to waste.
-AnnissaReply
Lisa on March 18, 2018 at 9:41 am
I added diced radishes. They add to the taste as well as replace potatoes in most traditional veggie soups.
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Harper and Annissa Slusher on March 19, 2018 at 9:46 am
Lisa,
I love the idea of adding diced radishes! Glad you enjoyed the soup!
AnnissaReply
Alice on January 3, 2022 at 6:52 pm
Delicious! I used additional red wine vinegar, added diced butternut squash + broccoli florets. I sauteed all the veggies before adding to the crock pot. Came out perfect!
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Shannon on March 21, 2018 at 5:28 am
How long to cook if I set the crockpot to high?
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Harper and Annissa Slusher on March 21, 2018 at 8:47 am
Shannon,
Probably 4-5 hours should do it.
AnnissaReply
Jean on June 7, 2018 at 4:58 pm
Is this sugar free too? Looks yummy!
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Harper and Annissa Slusher on June 9, 2018 at 6:34 pm
There’s no added sugars. Veggies all haves small amounts of natural sugars. I try to keep the amount I use within reason for keto and low-carb people.
-AnnissaReply
Charles Smith on January 5, 2019 at 11:26 am
Soup was excellent. I substituted celery for celleriac and put some nice large radishes quartered and left out the carrots. Everyone around here was totally happy wit it.
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Annissa on January 5, 2019 at 4:39 pm
Thanks so much!
-AnnissaReply
Shirley Wheeler on January 28, 2019 at 11:54 am
Can you substitute chicken breast for the beef?
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Annissa on January 28, 2019 at 12:58 pm
Absolutely!
-AnnissaReply
Adriana on February 4, 2019 at 1:40 pm
Love the recipe! I’m cooking for a bunch of “Keto” aficionados lately and this seems very palatable!! I probably Bly will use the diced radishes and leave out the carrots! It looks so colorful and yummy for this time of year!!
Thanks for the recipe!!.Reply
Annissa on February 4, 2019 at 8:32 pm
Adriana,
I use a few carrots for color and a little flavor. Usually this small amount will not kick most people out of ketosis. Radishes would be a perfect substitute, however if you do not want to use the carrots.
-AnnissaReply
Shirley on February 16, 2019 at 7:44 am
Did you freeze any of the soup ??
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Annissa on February 16, 2019 at 11:38 am
Yes. This soup can be frozen and reheated later for a quick meal.
-AnnissaReply
Jeff on February 21, 2019 at 2:08 pm
It’s awesome but rather than buying all I used stuff from my garden including rosemary. I already had bacon and i added mince garlic instead of cloves because my garlic in the garden isn’t ready. My garden is year-round so it’s not hard to do. I also added kale from my garden. It taste so much better growing your own produce.
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Annissa on February 21, 2019 at 7:27 pm
If you find someone lurking in your garden snipping fresh produce, it’s probably me! I am so jealous! I need to grow a garden this year!
-AnnissaReply
Linda on February 24, 2019 at 2:41 pm
Why is the calorie count so high
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Regina Tapp on March 4, 2019 at 7:27 pm
Do u have to red wine vinegar? Not something I normally buy
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Annissa on March 4, 2019 at 7:31 pm
You could use any vinegar you have on hand. Lemon juice would work as well.
-AnnissaReply
Chris on May 19, 2019 at 3:15 am
Holy crap I made this but I added bell peppers. Wow very good I plan on making this often thanks for sharing!
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Annissa on May 21, 2019 at 10:20 am
Yum! Bell peppers make an awesome addition!
-AnnissaReply
Chris on May 19, 2019 at 3:16 am
Very good
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Chris on May 19, 2019 at 3:17 am
I’m trying to give 5 stars the advertising keeps thoing it to zero
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Annissa on May 21, 2019 at 10:18 am
You got it! Thanks!
-AnnissaReply
Carol on September 13, 2019 at 7:30 pm
I made this in my Instant pot. Browned the meat on Sauté then added all ingredients and pressure cooked for 8 minutes on high pressure and did natural release. Very good and easy!
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bill on September 18, 2019 at 5:32 pm
can you use a little red wine instead of red wine vinegar?
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Annissa Slusher on September 18, 2019 at 8:21 pm
It isn’t quite as acidic, but the recipe will still work.
AnnissaReply
Debbie Patton on November 14, 2021 at 6:27 pm
This soup is super delicious
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Roland on February 10, 2020 at 4:50 pm
Good recipe, my suggestions after making it for the first time:
-add at least a half cup of Worcestershire sauce while cooking
-add at least 2 tablespoons of salt
-use less diced tomatoes, maybe half of what the recipe calls for
-being from New Orleans found this recipe to need a little more spice and flavor, this the recommendationsReply
Brittani Corban on June 17, 2020 at 9:59 pm
So good. Found this recipe a month or so ago and I’ve already made it twice. My only changes were turnips instead of celeriac, and regular beef broth because that’s what was available. Definite new go to recipe.
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Annissa Slusher on June 18, 2020 at 4:04 pm
I love it when my recipes become a go-to recipe!
-AnnissaReply
Melinda on April 27, 2021 at 12:52 am
This soup is delicious!! Thank you!!
I made a few slight variances with the amount of both green beans and carrots (more) also for the “potato” missed on keto try a Daikon radish! A new discovery I made.
So yummy, two weeks later I made another big pot (slow cooker) using 3 bone-in with skin chicken breasts and chicken stock. Following recipe I also added fresh mushrooms, a green bell pepper and a Daikon radish with the green beans and carrots. Brown the chicken in bacon grease, throw them in the pot etc., about 3 hrs in I take the breasts out, pull the meat off the bone with two forks and add the shredded chicken back. Discard the skin with bones.Reply
Ruthann on November 16, 2021 at 10:13 am
We want to try this !
Any thoughts on adding cabbageReply
Annissa Slusher on December 2, 2021 at 12:54 pm
I think cabbage would make a great addition!
-AnnissaReply
Peggy on May 11, 2023 at 12:22 pm
I used both choy, celery, carrots, fresh tomatoes. I can hardly wait to start smelling it cook and then getting to eat it.
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