Hearty Vegetable Beef Soup - Instant Pot (Low Carb)
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Low Carb Maven · by Kim Hardesty★ 5.0 (21)

Hearty Vegetable Beef Soup - Instant Pot (Low Carb)

NUTRITION · PER SERVING80M COOK
CAL 21%·PRO 52%
CARBS 13G12% OF CAL
4G FIBER5G SUGAR3G OTHER
FAT 29G61% OF CAL
8G SAT20G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A rich, hearty soup with tender beef and vegetables in a flavorful broth. Warming and satisfying, it's the kind of dish that tastes even better the next day.

mainamericansoupbeefgluten free
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Nutrition & ingredients

Ingredients

serves 6
  • 1 1/2 pounds beef chuck, trimmed and cut into cubes
  • 1 tbsp olive oil
  • 6 oz turnip, peeled - large dice ((smallish turnip))
  • 5 oz celery, sliced ((about 1 1/3 cups))
  • 4 oz carrots, rolled ((1/2 a large carrot))
  • 4 oz string beans, cut
  • 3 oz onions, diced ((about 3/4 cup))
  • 2 cloves garlic, sliced
  • 32 oz low sodium beef broth
  • 1/2 cup red wine
  • 2 tbsp tomato paste
  • 2 tsp beef base ((I use Better Than Bouillon))
  • 2 tsp gelatin powder ((optional - adds body))
  • 1 tbsp porcini mushroom powder ((optional - adds so much umami flavor))
  • 2 whole bay leaves
  • 2 whole cloves
  • 4 tbsp butter ((added after cooking))
  • 1 tsp dried thyme, rubbed
  • 1/2 tsp dried marjoram, rubbed
  • salt and pepper to taste
PREP
20M
SODIUM
589MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.