Chunky beef, tender vegetables and full of woodsy mushroom flavor, this easy, yet hearty soup tastes delicious and is keto friendly.
EASY KETO BEEF MUSHROOM SOUP
After devouring a bag of pork rinds and a hunk of cheese for dinner, something needed to change. Frozen keto meals from the market are okay, but I wanted something hearty and filling and full of flavor. And freezable…because who wants to cook every night? That’s where low carb soups come in, like this Easy Keto Beef Mushroom Soup.
More freezer-friendly low carbs soups to keep stashed away:
- Ham and Mushroom Soup
- Keto Broccoli Cheddar Soup
- Keto Roasted Cauliflower Soup
- Low Carb Southern Chili
- Keto Cream of Mushroom Soup
How To Make Keto Beef Mushroom Soup
If you love chunky soup, this recipe is for you. Chunks of beef and mushrooms, flavored with tomato and spices are perfect for a cozy supper when it’s cold outside. It’s made in 2 easy steps, then there’s nothing to do but wait a bit until it simmers so everything is tender. This soup is definitely worth the wait.
- Saute the meat until browned on all sides. This sears in the flavor and makes the meat taste amazing. Add the mushrooms, veggies and spices and continue to saute.
- Add the liquid, tomatoes, green beans and bay leaf. Bring to a boil then simmer until done. Ladle into bowls, garnish with fresh herbs if you like and serve with a smile.
Ingredients to Make Easy Keto Beef Mushroom Soup
This savory and hearty soup is very similar to beef veggie soup, but adds lots of mushrooms to give it a deep, earthy flavor.
- Beef – I used top sirloin steak for this recipe, but I’ve also used chuck roast and it was amazing! Just trim most of the fat away (unless you like it!)
- Cremini Mushrooms – we think they have more flavor than regular white mushrooms, but use what you like. Use fresh mushrooms…canned (though delicious for many recipes) won’t give you the mushroom liquid that makes this recipe so tasty.
- Green Beans – fresh or frozen both great in soup. I’ve used both and haven’t noticed a difference in taste or texture.
Are Mushrooms Good For Keto?
Sure are. One cup of sliced cremini mushrooms only has 2 grams of carbohydrates. They are also high in fiber, so the net amount of carbs in that cup of mushrooms is only 1.5 grams. With almost no fat and only 15 calories per cup, mushrooms are keto, low fat and low calorie. The’re a smart food choice for every diet, especially a low carb or low calorie diet.
Mushrooms have so many good things going for them! If you’re like many people, you could be fighting inflammation for a number of reasons. Mushroom are a super anti-inflammatory food you should absolutely add to your diet. They’re full of antioxidants, Selenium for your liver and Vitamin D, which a lot of adults are deficient in. Eat cooked as well as raw mushrooms to get the most benefit from them.
Freezing Beef Mushroom Soup
There is nothing better than having tasty, ready-to-heat soup in the freezer to help you stick to your low carb diet. When hunger hits and you just aren’t up to cooking, grabbing a carton of soup from the freezer that’s ready to heat can save the day. Here’s how I do it:
- Cook the soup and let it cool right in the pot. Ladle into plastic freezer-safe containers, quart size or individual, seal and label. Place in the refrigerator to finish cooling and to chill. Once cold, transfer the containers to the freezer and store for up to 3 months.
- To reheat from frozen: Place container in microwave (or transfer to a bowl) and heat for 1 minute intervals on High Power, stirring after each cycle until hot. OR transfer frozen soup to a saucepan and heat over medium-high heat on the stove, stirring occasionally and breaking up frozen chunks, until the soup reaches your desired temperature.
Tools I Used To Make This Recipe:
Blue 7 Quart Round Dutch Oven – this is my favorite one to use.
Easy Beef Mushroom Soup
- 2 tbsp vegetable oil
- 1 pound beef roast or steak, cut into 1/2-inch pieces
- 8 ounce cremini mushrooms, sliced
- 2 tsp fresh thyme leaves
- 3 stalks celery, diced
- 1 medium yellow onion, diced
- 2 cloves minced garlic
- 6 cups beef broth
- 15 ounce diced tomatoes, undrained
- 1 tbsp tomato paste
- 8 ounce green beans, cut into 1-inch pieces, fresh or frozen
- 2 medium bay leaves
- Over medium-heat in dutch oven, heat olive oil to shimmering. Add beef. Saute until beef starts to brown on all sides.
- Add mushrooms, thyme leaves, celery and onion. Saute until mushrooms just start to soften and release their liquid, 3 – 5 minutes. Stir in garlic and saute until fragrant, about 1 minute.
- Add beef broth, tomatoes, tomato paste, green beans, and bay leaves. Stir to combine and bring to a boil. Reduce heat to simmer for 1 to 1-1/2 hours until meat is tender. Salt and pepper to taste.
- Ladle into soup bowls and garnish with fresh parsley leaves.
EQUIPMENT WE USED!
NUTRITION INFORMATION PER SERVING
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