Hearty High-Protein Low-Carb Vegetable Beef Soup

This vegetable beef soup delivers a deeply comforting bowl packed with fall-apart tender chuck roast and crisp-tender, garden-fresh vegetables simmered in a

Equipment

• Heavy-Bottomed Dutch Oven (or Stockpot): Distributes heat evenly to ensure thorough searing without scorching the meat.
• Chef’s Knife & Cutting Board: Allows uniform, bite-sized cutting of beef and vegetables for balanced cooking times.
• Wooden Cooking Spoon: Scrapes up browned pan residues efficiently without damaging the pot’s interior finish.
• Ladle: Serves chunky meat and vegetable portions smoothly without spilling broth onto counter surfaces.

Ingredients

• Beef Chuck Roast: 1.5 lbs (680 g), trimmed of excess fat and cut into 3/4-inch bite-sized cubes
• Olive Oil: 2 tbsp (30 ml), divided for searing meat and sautéing aromatics
• Yellow Onion: 1/2 cup (80 g), finely diced
• Celery: 1 cup (100 g), sliced into 1/2-inch crescents
• Carrots: 3/4 cup (90 g), peeled and thinly sliced (adjust to preference to maintain lower carb levels)
• Garlic: 4 cloves, minced
• Beef Bone Broth: 6 cups (1.4 L), low-sodium (provides collagen and extra protein)
• Diced Canned Tomatoes: 1 can (14.5 oz / 410 g), with juices (no sugar added)
• Fresh Green Beans: 1.5 cups (150 g), trimmed and cut into 1-inch pieces
• Medium Zucchini: 1.5 cups (180 g), quartered lengthwise and sliced thick
• Tomato Paste: 2 tbsp (32 g), for rich umami depth
• Dried Italian Seasoning: 1 tbsp (thyme, oregano, and rosemary blend)
• Bay Leaves: 2 whole leaves
• Sea Salt & Freshly Cracked Black Pepper: 1 tsp salt (or to taste) and 1/2 tsp black pepper

Instructions

1. Sear the Beef (High Heat / 6–8 minutes): Pat the beef cubes dry with paper towels and season with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering. Add the beef in a single layer (in two batches if needed) and sear without disturbing for 3–4 minutes until a deep brown crust develops; flip and sear for an additional 2 minutes. Transfer the browned beef to a plate. High-protein tip: Searing at high temperatures locks in moisture, preventing lean beef from drying out during simmering.
2. Sauté the Aromatics (Medium Heat / 4–5 minutes): Lower the stove heat to medium and add the remaining 1 tbsp olive oil to the pot. Stir in the diced onion, celery, and sliced carrots. Cook for 3–4 minutes until the onions become translucent and soft. Stir in the minced garlic and tomato paste, cooking for 60 seconds until fragrant and the paste turns a deep brick-red color.
3. Deglaze & Simmer (Medium-Low Heat / 35 minutes): Pour in 1/2 cup of the beef bone broth, using your wooden spoon to firmly scrape up all browned bits from the bottom of the pot. Return the seared beef along with its resting juices to the pot. Pour in the remaining bone broth, canned diced tomatoes, Italian seasoning, bay leaves, and the remaining salt and pepper. Bring the liquid to a lively boil, then immediately turn the heat to medium-low, cover with a tight-fitting lid, and maintain a gentle simmer for 35 minutes until the beef is fork-tender.
4. Add Tender Vegetables (Medium-Low Heat / 12–15 minutes): Remove the lid and gently fold in the cut green beans and sliced zucchini. Simmer uncovered for 12 to 15 minutes until the green beans turn bright green and tender-crisp, and the zucchini is cooked through but holds its shape.
5. Rest & Serve (Off Heat / 5 minutes): Remove the pot from the burner, discard the two bay leaves, and taste the broth to adjust salt and pepper if needed. Let the soup rest for 5 minutes off the flame to allow the broth flavors to settle, then ladle hot into wide soup bowls.

Nutrition

Calories: 285 kcal · Protein: 34 g · Fat: s: 11 g Cholesterol: 75 mg · Carbohydrates: 9 g · Fiber: 3 g · Sugar: 4 g · Sodium: 480 mg