Keto Garden Vegetable Stew

Brothy and hearty vegetarian (and vegan) Instant Pot stew is perfect for pleasing an entire family. Diced white onion and garlic are sauteed, then simmered alongside diced carrots, red bell pepper, cut green beans, peas, and sliced celery. The broth is seasoned with bay leaf and Herbs de Provence. The result is a heartwarming dish that would pair perfectly with any vegetarian or non-vegetarian meal.

Is this soup Paleo?

Yes, this soup is Paleo-friendly. However, be sure to read the labels on the vegetable broth to make sure there are no additives like cane sugar. Higher-quality brands tend to leave the sugar out making it perfect for low carb cooking.

What can I do with leftover soup?

If you have any leftover soup, you can place it into a zip-top bag. Then store it in the freezer laying flat, so it takes up less space. The soup will last in the freezer for up to three months. Alternatively, you can divide the soup into small containers for the freezer, so they are easy to reheat.

Serving suggestions

This soup would make the ultimate pairing with our Keto Hot Veggie Sandwiches:

https://my.carbmanager.com/meals/recipes?dialog=food-detail:ug:9894534f-9766-99bc-76b5-89c09a52dfca

Net Carbs

3.4 g
Fiber

1.2 g
Total Carbs

4.7 g
Protein

1.1 g
Fats

1.9 g

37 cals

Quantity

Serving Size

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Extra virgin olive oil

1 tbsp
White onion

0.25 large
Garlic

2 clove
Carrots, raw

1 small - 5 3/4" long or less
Coarse Kosher Salt

0.25 tsp
Black pepper

0.13 tsp
Vegetable broth, bouillon or consomme

28 fl oz
Red pepper

0.25 large - 3" diameter x 3 3/4"
Green beans (string beans), raw

1 cup
Peas

0.33 cup
Celery

1 large - stalk - 11" to 12" long
Bay leaf

0.25 tsp
Herbs De Provence

1 tsp
Himalayan Pink Sea Salt

0.25 tsp

Step 1

Preheat an Instant Pot on the Saute setting until it says HOT. Add in olive oil and swirl it around with a spoon to coat. Add in the diced white onion and minced garlic. Cook until the onion is translucent, about 30 seconds to 1 minute. Add a pinch of salt and stir well.
Step 2

Then add in the carrots, which have been sliced into thin rounds as well as the sliced celery. Season with ¼ tsp kosher salt and black pepper. Stir well to incorporate the salt.
Step 3

Add in the vegetable broth and diced red bell pepper, cut green beans, peas, sliced celery, one bay leaf, the dried herbs, and another ¼ tsp kosher salt. Set the Instant Pot on high pressure and the timer for one minute. Once the time has elapsed, release the pressure. Serve the soup immediately.