Low-Carb Vegetable Beef Soup

Beef Vegetable Soup
Beef Vegetable Soup - use celary root (celariac) instead of potato. Lauri Patterson/E+/Getty Images
Total Time 50 min
Prep 30 min, Cook 20 min
Yield 10 servings

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 the bacon (or better yet cook a package of it in the oven) until crisp. Remove bacon from pan and set aside to cool.

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

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

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

5. Add the soy sauce, celery root, broth, pepper, pepper flakes, thyme, and bay leaves. Bring the 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 the cooked bacon, and sprinkle geletin into half a cup of cold water.

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

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

Recipe yields about 10 one-cup servings.

Rate this Recipe

You've already rated this recipe. Thanks for your rating!

Continue Reading