Hearty Beef & Veggie Soup

When the weather gets chilly, a cozy bowl of soup feels like home. But this isn’t just any soup — this is a hearty, protein-packed beef and veggie soup that’s low-carb, loaded with flavor, and easy on the salt.

Why This Recipe Matters to Me

Growing up, many of us were raised on the soul food classics: fried chicken, smothered pork chops, mac & cheese, cornbread, greens cooked down in fat. It’s delicious, no doubt, but eating that every single day? That’s a generational curse I’m actively breaking. Those meals left me sluggish, tired, and weighed down. I want something different for my family — food that fuels us and keeps us here longer.

That’s why I created this soup using unsalted beef broth and no-salt-added tomatoes, so I can still get big, bold flavor without all the sodium. My husband’s blood pressure matters, my energy matters, and honestly…….Flavor doesn’t come from a salt shaker anyway. It comes from layers — onions, garlic, bell peppers, smoked paprika, thyme, oregano, blac pepper and that “no salt” Tony Chachere’s LOL.

What You’ll Love About This Soup

• Thick + Hearty: Tomato paste + veggies make the broth rich, not watery.

• High Protein, Low Carb: Ground beef and cauliflower rice give you balance.

• Bold Flavor, Less Salt: Smoked paprika, herbs, garlic, onion — proof you don’t need sodium overload.

• Family-Friendly: Comfort food vibes without the health crash.

If you want to try this recipe, here is the full recipe.

What you’ll need (6 servings):

• 1 lb lean ground beef (93/7)

• 1 tbsp olive oil

• 1 medium white onion, diced

• ½ medium red onion, diced (for sweetness + depth)

• 3 garlic cloves, minced

• 2 celery stalks, diced

• 2 medium carrots, diced

• 1 zucchini, diced

• 1 red bell pepper, diced

• 1 green bell pepper, diced

• 1 can (14 oz) no-salt-added diced tomatoes

• 4 cups unsalted beef broth (or mushroom/veggie broth)

• 2 tbsp tomato paste (for thickness + richness)

• 1 cup cauliflower rice (fresh or frozen)

Seasonings (bold flavor without salt):

• 1 ½ tsp smoked paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp dried oregano

• 1 tsp dried thyme

• 1 tsp Italian seasoning

• ½ tsp crushed red pepper flakes (optional)

• 1 bay leaf

• Black pepper, to taste

• 1 tsp balsamic vinegar or Worcestershire (at the end for depth)

• Fresh parsley (for garnish)

What to do: (Dutch Oven or Instant Pot)

1. Heat olive oil in Dutch oven or Instant Pot on sauté. Add white + red onion, garlic, celery, carrots. Cook 3–4 min until softened.

2. Add ground beef, season lightly with pepper, and cook until browned. Drain excess fat if needed.

3. Stir in zucchini, bell peppers, and cauliflower rice. Cook 2–3 min.

4. Add diced tomatoes, tomato paste, broth, all seasonings, and bay leaf. Stir well.

5. Dutch Oven: Bring to boil, reduce to low, cover, simmer 25–30 min.

   
   

   Instant Pot: Lock lid, cook 12 min on “Soup” or Manual. Natural release 10 min, then quick release.

6. Stir in balsamic vinegar/Worcestershire. Taste + adjust seasoning.

7. Garnish with parsley.

Best Time to Make It

This is a fall and winter essential, perfect for weeknight dinners, meal prep lunches, or a cozy weekend meal. It reheats beautifully, so you’ll love having it ready to grab in the fridge. This recipe is all about building new traditions. Comfort food can still taste like love — it just doesn’t have to cost us our health.