This basic vegetable soup takes us proper again to being children as this was a staple at each of our dinner tables rising up. Packed with veggies, this wholesome soup is ideal for chilly climate. 

Classic Vegetable Soup in a black bowl

This soup is very easy and comforting. Chocked filled with veggies, it’s harking back to our Keto Chicken Noodle Soup however completely plant-based!

We love serving this soup as a facet but it surely’s additionally nice as a foremost dish as nicely. The carbs are a bit greater than what a number of keto eaters search out but it surely’s positively low-carb and for you omnivores, it’s an amazing facet with a facet of protein. Totally versatile.

Here’s what you’ll must make this Keto Vegetable Soup:

  • 6 tablespoons extra-virgin olive oil
  • 1 small white onion, diced
  • 2 medium bell peppers, diced
  • 3 cloves garlic, minced
  • 1 tablespoon Italian seasoning
  • 1 cups cauliflower florets
  • 2 cups inexperienced beans, trimmed and reduce into 2 inch items
  • 2 (14.5-ounce) cans fire-roasted diced tomatoes
  • 8 cups vegetable broth
  • Salt, to style
  • Black pepper, to style

How to make vegetable soup:

  1. Add the oil to a 6 quart dutch oven or stockpot, as soon as sizzling add within the onion, bell pepper, and garlic. Sauté for 5-7 minutes till beginning to soften.
  2. Add within the Italian seasoning and cook dinner 30 seconds till aromatic.
  3. Add within the remaining substances and produce to a boil. Once boiling cut back warmth to retain a simmer, cowl and cook dinner quarter-hour.
  4. Taste for salt and regulate if vital. Serve instantly or retailer within the fridge for as much as 4 days or the freezer for as much as 6 weeks.

Enjoy!

Classic Vegetable Soup
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Keto Vegetable Soup

Course Main Course, Soup
Cuisine American, Italian
Keyword keto soup, vegan vegetable soup
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 402kcal

Ingredients

  • 6 tablespoons extra-virgin olive oil
  • 1 small white onion diced
  • 2 medium bell peppers diced
  • 3 cloves garlic minced
  • 1 tablespoon Italian seasoning
  • 1 cups cauliflower florets
  • 2 cups inexperienced beans trimmed and reduce into 2 inch items
  • 2 14.5-ounce cans fire-roasted diced tomatoes
  • 8 cups vegetable broth
  • Sea salt to style
  • Freshly cracked black pepper to style

Instructions

  • Add the oil to a 6 quart dutch oven or stockpot, as soon as sizzling add within the onion, bell pepper, and garlic. Saute for 5-7 minutes till beginning to soften.
  • Add within the Italian seasoning and cook dinner 30 seconds till aromatic.
  • Add within the remaining substances and produce to a boil. Once boiling cut back warmth to retain a simmer, cowl and cook dinner quarter-hour.
  • Taste for salt and regulate if vital. Serve instantly or retailer within the fridge for as much as 4 days or the freezer for as much as 6 weeks.

Nutrition

Calories: 402kcal | Carbohydrates: 21.3g | Protein: 15g | Fat: 30.9g | Fiber: 8.9g

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