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Vegetable Beef Soup

User Rating 3.5 Star Rating (9 Reviews)


Updated June 13, 2014

Beef vegatable soup
Sawayasu Keith Tsuji/Stockbyte/Getty Images
This soup is a great way to use up leftover pot roast or brisket. It works best with cuts of meat that have a grain, including chuck, sirloin tips, or brisket, but any cooked beef will work. This is meant to be a traditional beef soup, with celery root (celeriac) substituting for potato. If you want to cut down on the carbs further, just use other vegetables instead, such as zuchinni, red peppers, and/or green beans. If you do that, simply cook the soup until those vegetables are tender, which will take less time than the celery root.


  • 2 slices bacon
  • 1 medium onion, chopped
  • 1 lb. brown (crimini) mushrooms, chopped medium
  • 3 medium stalks celery
  • 2 cloves garlic
  • 2 Tablespoons tomato paste
  • ½ cup dry red wine
  • 1 Tablespoon low-sodium soy sauce
  • 3 cups diced celery root (celeriac) - about ½ inch dice or a little smaller
  • 5 cups beef broth, see note below
  • ¼ teaspoon pepper
  • ½ teaspoon red pepper flakes or ¼ teaspoon cayenne pepper
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 2 cups chopped leftover beef
  • 1 packet unflavored gelatin
  • ¼ cup chopped fresh parsley
  • chopped chives (optional)


I have to give kudos to America's Test Kitchen for some of the techniques in this recipe, particularly the addition of the gelatin. The idea behind the gelatin is that it helps mimic the texture you would get from homemade beef stock.

Note on Beef Broth: I like to use Better than Bouillon for this, as I like the flavor and it is easy to adjust the salt content. Commercial beef broth varies a lot in quality. Some recipe authors advise using chicken broth, or mostly chicken broth, if you can't find a good-tasting beef broth.

1. Fry bacon until crisp. Remove bacon from pan and set aside to cool.

2. Cook onion in bacon drippings until soft and beginning to brown. Add mushrooms, and cook until the mushrooms have shrunk in size and lost most of their water. Add celery, and cook for another 2-3 minutes.

3. Make a space in the center of the pan, and add garlic. Cook until garlic is fragrant (don't let it brown). about one minute. Add tomato paste and stir well.

4. Add wine to pan and cook for a minute or two, stirring to get any browned bits off the bottom of the pan.

5. Add soy sauce, celery root, broth, pepper, pepper flakes, thyme, and bay leaves. Bring soup to a simmer and cook until celery root is tender, about 15 minutes.

6. Taste (carefully!), and adjust seasonings. Add the beef to the soup and bring the soup back up to a simmer for five minutes.

7. While soup is simmering, chop cooked bacon, and sprinkle geletin into half a cup of cold water.

8. Turn off heat, remove bay leaves from soup, stir in gelatin and parsley.

9. Serve with a garnish of chopped bacon, and, if desired, chopped chives.

Recipe yields about 10 one-cup servings.

Nutritional Information: Each serving has 7 grams effective carbohydrate plus 2 grams fiber, 16 grams protein, and 162 calories.

User Reviews

Reviews for this section have been closed.

 4 out of 5
Great!, Guest grace

I was somewhat ready for this soup. I had just made a beef stock that I cooked for two days - was chock full of flavor, and had leftover deli roast beef. I tweaked the recipe by adding green beans, potato cubes (my bad) red bell peppers and carrots. It was pretty with the white, red, orange and green colors. I also let this simmer for over an hour to blend all the flavors and spices, then added the beef, potatoes and gelatin. Still don't get what the gelatin was for, but did it anyway. I ended up tasting and adding a shot of hot sauce to my bowl to kick it up a little more. Oh, I also used chilpote chili powder instead of pepper flakes. I put most of it in individual freezer containers to have hot yummy soup at work. I had a slice of crusty bread and butter with mine. Very good!

1 out of 1 people found this helpful.

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