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prep time
10 min
cook time
30 min
ready time
40 min
Moderate Carb Cowboy Soup
When the weather turns chilly, there's nothing better than a warm bowl of cowboy soup to provide comfort and nourishment. This Keto-friendly dish is packed with lean ground beef, vibrant vegetables, and flavorful spices, making it an excellent option for those seeking moderate carb cozy comfort dinners. With its hearty texture and rich flavors, this soup is sure to become a favorite in your household.
Can you use frozen vegetables instead of fresh vegetables?
Absolutely! Using frozen vegetables in your cowboy soup can save time and still provide great flavor and nutrition. Frozen zucchini, cauliflower, and carrots can be just as nutritious as fresh ones and often require no additional prep. Just remember to thaw them slightly before adding them to the pot, and adjust the cooking time as needed to ensure everything is heated through.
Are there any variations to this recipe?
There are many ways to customize cowboy soup to suit your taste preferences. Try adding paprika for a smoky taste or cayenne pepper for some heat. Additionally, you can include other Low-Carb vegetables like bell peppers or spinach for extra nutrients and color.
How to store leftovers from this recipe?
Leftover cowboy soup can be easily stored for later enjoyment. Allow the soup to cool completely before transferring it to airtight containers. It can be kept in the refrigerator for up to 4 days. For longer storage, freeze the soup in individual portions for up to 3 months. When ready to enjoy, simply thaw and reheat on the stovetop over low heat, stirring occasionally until warmed through. This hearty soup not only makes for a delightful dinner but also provides convenient meal options for busy nights!
Net Carbs
15.8 g
Fiber
9.9 g
Total Carbs
25.7 g
Protein
43.8 g
Fats
17.1 g
431 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Ground beef
450 g
Onion
0.25 small
Garlic
1 clove
Chili powder
2 tsp
Cumin, ground
2 tsp
Salt
0.5 tsp
Black pepper
0.25 tsp
Zucchini
200 g
Cauliflower
200 g
Carrots, raw
0.5 small - 5 3/4" long or less
Canned Diced Tomatoes & Green Chilies
10 oz
Black beans, canned, drained
1.5 cup
Beef broth
5 cup
Extra virgin olive oil
1 tbsp
Recipe Steps
steps 6
40 min
Step 1
Chop the onion, mince the garlic, cut the zucchini into thick quarters, chop the cauliflower into small florets, and dice the carrot. Heat 1 tablespoon of olive oil in a large Dutch oven or soup pot over medium heat. Once hot, add the ground beef, breaking it into small pieces with a spoon. Cook until the ground beef is mostly browned and no longer pink.Step 2
Add the chopped onion and minced garlic to the pot with the beef. Continue to cook, stirring often, until the onion becomes translucent and fragrant, about 3-4 minutes. Ensure that the bottom of the pot does not burn by stirring frequently.Step 3
Sprinkle in the chili powder, ground cumin, salt, and pepper. Stir well to evenly coat the beef mixture with the spices.Step 4
Add the zucchini, cauliflower, carrot, diced tomatoes, beans, and beef broth to the pot. Stir everything together to combine.Step 5
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20 minutes, or until the vegetables are tender.Step 6
Taste and adjust seasoning if needed. Serve hot and enjoy this cozy, hearty soup! Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for longer storage.
