Keto Vegetable Soup
{Low Carb, Ketogenic, THM:S, Sugar Free, Grain Free}

Keto Vegetable Soup is one of the most cozy foods on the planet.  Packed with low carb vegetables, bone broth, and seasonings, make it for dinner, or ahead for lunches and you'll be good to go!

Keto Vegetable Soup is incredibly good for body and soul.  Packed with nutrients from vibrant veggies and bone broth, it also fills you up for far less calories than meat and fats will.

And, it's easily customizable with fat or protein if you need it to become a full meal.

In my Keto Vegetable Soup, I've used all low carb and keto friendly vegetables.  That being said, vegetables are naturally  higher in carbs that cuts of meat or fats, and so you'll notice that each serving of vegetable soup may be higher in carbs that you are used to.

When tracking the carbs from vegetables, some keto dieters choose to exclude them all together {known as the Dr. Berg method}, and some choose to track net carbs, which is

Total Carbohydrates – Fiber = Net Carbs

In either case, I'm not here to beat myself or anyone else up about eating vegetables, even if they do contain a few more carbs that normal.

Ingredients for Keto Vegetable Soup

Avocado oil
Onion
Carrots
Celery
Garlic
Chicken Bone Broth
Diced Tomatoes {canned}
Parsley
Bay Leaves
Thyme
Salt
Pepper
Green Beans
Zucchini

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Yield: 8

Keto Vegetable Soup

Print

Keto Vegetable Soup is one of the most cozy foods on the planet.  Packed with low carb vegetables, bone broth, and seasonings, make it for dinner, or ahead for lunches and you'll be good to go!

Prep Time 30 minutes

Cook Time 2 hours

Total Time 2 hours 30 minutes

Ingredients

• 2 Tbsp. Avocado Oil
• 1 Medium Onion, Diced
• 3 large Carrots, sliced
• 1 head Celery, diced
• 4 Tbsp. Diced Garlic
• 2 cans Diced Tomatoes
• 2, 14.5oz containers Chicken Bone Broth
• 1/4 cup chopped Parsley
• 1/2 tsp. Dried Bay Leaves
• Salt
• Pepper
• 1 cup Fresh Green Beans
• 2 large Zucchini, diced

Instructions

1. In a large pan or stock pot, heat the avocado oil over medium high heat.
2. Add in the diced onions, carrots and celery. Saute until the vegetables just start to soften, then add in the garlic and saute for 1 additional minute.
3. Add in the remaining ingredients, bring to a boil, then reduce the heat to a simmer for 30-40 minutes until vegetables are tender.
4. Serve warm and enjoy!

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 86Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 1mgSodium: 366mgCarbohydrates: 8gNet Carbohydrates: 5gFiber: 3gSugar: 4gProtein: 6g

xoxo,
Gretchen

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