Easy Beef Mushroom Soup
Chunky beef, tender vegetables and full of woodsy mushroom flavor, this easy yet hearty soup tastes delicious and is keto friendly and gluten-free.
- 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.
Serving: 1cup | Calories: 120kcal | Carbohydrates: 5g | Protein: 10g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 26mg | Sodium: 502mg | Potassium: 434mg | Fiber: 1g | Sugar: 3g | Vitamin A: 258IU | Vitamin C: 8mg | Calcium: 43mg | Iron: 2mg