Slow Cooker Vegetable Beef Soup (Keto)
If you love a hot bowl of vegetable beef soup in the winter this is an easy throw it together slow cooker soup that goes perfect with a salad or sandwich and packed full of bold flavours.
Recipe type: Keto Soup
Serves: 12
  • Soup Base - Add to a 6 quart or larger slow cooker
  • 1 medium can stewed tomatoes (use the juices too)
  • 4 cups beef bone stock
  • 2 tablespoons tomato paste
  • 1 teaspoon basil
  • 1 tablespoon dried parsley or a bunch of fresh chopped up
  • 2 bay leaf (take out before serving)
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons hot sauce (I used Franks Red Hot) -Optional
  • ¼ cup low-sodium soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon fresh ginger
  • 2 ribs celery chopped
  • 2 cups chopped green cabbage
  • 2 cans whole mushrooms or 2 227g whole fresh mushrooms cleaned
  • Saute in Pan
  • 2 pounds of sliced flank steak, sirloin steak or beef stewing meat
  • 3 cloves garlic minced
  • 1 medium onion minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoons extra virgin olive oil
  • 1 head fresh or frozen broccoli cleaned and chopped
  1. In your slow cooker add all of the soup base ingredients.
  2. Note: I make my own beef bone broth with bones I get from the butcher at the local grocery store. You can also buy beef stock in cans or cartons from the grocery store that work equally as well.
  3. In a large saute pan add your extra virgin olive oil, garlic, salt, pepper, minced onion, broccoli and meat. I slice the meat before browning to make it easier but you can brown it whole and slice it after as well.
  4. Once browned add the beef and broccoli mixture to your slow cooker and mix it together.
  5. Turn the slow cooker on high for 4 hours or low for 6 hours.
  6. Remove bay leaf before serving
Recipe by Canadian Budget Binder at