This one is easy to make and it's hearty and perfect for an autumn evening. It would pair well with some keto cornbread on the side and if you make larger batches, you can freeze/refrigerate for easy leftover meals!
INGREDIENTS
1 carrot
1.75 oz celery
0.5 yellow onion
6 oz green beans
10 oz ground beef
7 oz tomato cream sauce (can substitute 5oz of your favorite tomato sauce and 2oz cream or half/half)
3.4 tsp Italian herb & red pepper blend
1 oz parmesan cheese
DIRECTIONS
1. Cut top off carrot and peel. Half lengthwise and slice into half moons, about 0.25 in thick.
2. Halve celery lengthwise. slice across into 0.25 in thick slices.
3. Small dice onion into about 0.25in pieces.
4. Trim stem ends off green beans. Cut into pieces, about 1 in long.
5. Heat 1 tbsp cooking oil in a medium pot over medium-high heat. Add carrot, celery and onion to the hot pot. Season with 0.5 tsp salt and pinch of pepper. Stir to combine, cooking for 5-7 minutes or until veggies begin to brown.
6. Add ground beef to the pot with veggies. Season with salt and pepper. Cook 4-5 minutes or until no longer pink, breaking up the beef into pieces.
7. Add green beans, tomato cream sauce, and 1.5 cups of water to the pot with veggies. Season with Italian herb and red pepper blend, 0.25 tsp salt, and 0.25 tsp pepper. Bring to boil and reduce heat to medium low. Simmer 6-8 minutes or until veggies are tender.
8. Divide soup into bowls. Garnish with parmesan cheese.
This recipe serves 2.
MACRO INFO
650 Calories, 47g Fat, 18g Net Carbs, 35g Protein
Comments