Keto Vegetable Beef Stew

I was watching the weather channel over the weekend, trying to get the pool report so I could schedule my Sunday accordingly, when I realized that people were actually still experiencing winter in a vast majority of the country.

I then started to see pictures of snow all over social media.

Snow! At the end of April?!

My plan for this week’s blog was to start sharing some of my favorite summer meals for get-togethers, especially with Memorial Day at the end of this month. But as the weather keeps changing, I need to stay current and provide you with a recipe to get you through some of these challenging weather phenomena. 

So today, I’m sharing one of the newest creations in my keto catalog, Vegetable Beef Soup. This was part of my clients’ meal plan and shopping list for March and was a huge hit. It requires very little prep and pretty much any veggies of your choosing, can be thrown in. It also happens to freeze well just in case you’re lucky enough to have leftovers.

It’s also  perfect for knocking some of the chill out of your bones, if you live anywhere but Florida. To be honest, it’s also great to make when it’s too hot to stand over the stove.

This soup reminds me of being a kid. I used to love eating soup on cold, rainy days, which we had a lot of in Seattle. The big difference is that the soup I used to eat was heated up from a can.

Nowadays, you wouldn’t catch me anywhere near a canned soup. Especially when this version is ridiculously easy to make.

Vegetable Beef Soup


  • 2 lbs of steak, fat trimmed and cubed into ½ inch chunks - I used strip steak but any cut will do
  • 32 ounces of low-sodium beef broth or beef bone broth
  • 1 medium yellow onion, diced
  • 3-4 stalks of celery sliced, about ¾ cups
  • 1 large zucchini, quartered and sliced
  • 2 cloves garlic, minced
  • 1 cup frozen peas
  • 1 cup frozen green beans
  • 1 cup frozen okra (yes, really!)
  • 24 ounce jar of San Marzano tomatoes, or other organic chopped tomatoes
  • 2 bay leaves
  • ½ tsp garlic powder
  • ½ tsp salt
  • 1 tbsp olive oil
  • 2 cups water
  • Salt, pepper, garlic powder to season the steak


In a large pot, brown the seasoned steak chunks for 3-4 minutes over medium-high heat.

Remove meat and add chopped garlic, onions and celery and turn heat down to medium.

Saute for 4-5 minutes until softened.

Add meat back in and all additional ingredients.

Bring to a boil and then reduce heat to low and cover and continue to cook for 30 minutes.

Remove bay leaves before serving.

If you like a little heat in your soup, feel free to add some hot sauce or pepper flakes.

Let me know what you think!