Keto Hamburger Soup

My family isn’t always thrilled with my keto recipes, but this soup was a huge hit! It’s similar to my minestrone soup, but one of my sons said he actually likes it better. So you know that it’s going to be good!

 

Since it’s loaded with hearty beef, it’s extra filling, and my carnivore loving boys were thrilled about that. And it’s also packed with healthy veggies, so it’s not just delicious, it’s nutritious as well. That’s a mom win!

 

It’s a perfect soup for gathering around the table and catching up with each other. You will especially love it during those long dreary winter months – it warms you up from head to toe!

 

How many carbs are in hamburger soup?

Typical hamburger soup usually calls for either potatoes or pasta, so the carb count can come in anywhere between 12 carbs up to 25 carbs per serving. 

But this low carb hamburger soup comes in at about 8 1/2 carbs, and only 6 net carbs per serving. Perfect for any low carb diet! And it’s so tasty you won’t miss the potatoes and macaroni!

Do you drain the fat from ground beef on keto?

Whether you drain off or keep the fat is totally a personal preference. While some prefer to leave the fat so that it will add to the daily fat intake total, I prefer to drain it off. I’d rather get my additional fat from avocados, cheese, or ranch dressing!

HOW TO MAKE KETO VEGETABLE BEEF SOUP

1.  Heat a 5 quart soup pot to medium high heat. Add the ground beef, onions, and celery and cook until meat is completely brown. If needed, drain off any fat.
2. Turn heat to medium, add the garlic, and saute for another minute. 
3. Stir in the Italian seasoning, salt, pepper, tomatoes, tomato sauce, and broth. Bring to a boil; simmer uncovered for 10-15 minutes.
4. Add the green beans and cook until tender, about 10 minutes.
5. Serve hot. I like to garnish it with shredded cheddar cheese.

How to store leftover hamburger soup?

Leftovers will keep in the refrigerator for 3-4 days. You can reheat the soup in the microwave in a glass bowl, or in a small saucepan. It actually tastes even better the next day!

You can also freeze the soup, but the vegetables will get very soft as it thaws. You can let the soup thaw in the refrigerator before heating, or simply heat it frozen. It will last for about 3 months in the freezer.