Spicy Beef Vegetable Soup
A hearty tomato-chili broth with browned ground beef, sweet carrots, and a cool dollop of cream
This is weeknight chili energy in a soup bowl. Lean ground beef gets browned hard, then simmered with onion, celery, carrot, and peppers in a smoky tomato broth. A spoon of sour cream (or melted cheese) cools the heat and makes every bite rich.
It is filling enough to be dinner on its own, low enough in carbs for keto days, and better the next day. About 40 minutes, one pot, leftover-friendly.
Why you’ll love this soup
- 38g protein per bowl – a real meal, not a starter
- Only 9g net carbs – keto and low-carb friendly
- One pot, about 40 minutes start to table
- Smoky chili heat you can turn up or down
- Reheats well for meal prep lunches
- Easy to bulk with extra veg or cauliflower rice
Health notes
- High protein: Ground beef plus broth keeps you full for hours.
- Low carb veg: Celery, peppers, and a measured amount of carrot.
- Tomato base: Lycopene and body without a flour thickener.
- Spice: Chili and paprika add flavor so you do not need sugar or starch.
Key element – brown the beef hard
Do not steam the meat. Get a real sear so browned bits stick to the pot. Those bits dissolve into the broth and give the soup its steakhouse depth. Drain extra fat if you want a cleaner bowl, but leave a spoonful for flavor.
Ingredients
Beef and veg
- 2 lb (900g) lean ground beef (90/10 or 93/7)
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 small carrots, diced (keep pieces small)
- 1 green bell pepper, diced
- 1 jalapeno, minced (optional, seeds out for milder)
- 4 garlic cloves, minced
- 1 Tbsp olive oil if the pan is dry
Broth and spice
- 1 can (14.5 oz) diced tomatoes
- 2 Tbsp tomato paste
- 4 cups beef broth
- 1 1/2 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 3/4 tsp salt + 1/2 tsp black pepper, then taste
- Pinch cayenne or red pepper flakes (optional)
To finish
- Sour cream or thick Greek yogurt
- Chopped cilantro or green onion
- Optional: shredded cheddar or Monterey Jack
- Lime wedges
Swaps
- Milder: Skip jalapeno and cayenne; use sweet paprika only.
- Hotter: Add a chipotle in adobo or extra cayenne.
- Turkey: Ground turkey works; add 1 extra Tbsp oil when browning.
- Extra veg: Fold in zucchini or spinach in the last 5 minutes.
Instructions
| 1 | Brown the beef. Heat a large pot over medium-high. Add the beef and cook, breaking it up, until deeply browned, 6 to 8 minutes. Spoon off extra fat if needed, leaving about 1 Tbsp in the pot. |
| 2 | Soften the vegetables. Add onion, celery, carrot, and bell pepper. Cook 4 to 5 minutes until the onion is translucent. Stir in garlic and jalapeno for 30 seconds. |
| 3 | Bloom the spices. Stir in tomato paste, chili powder, paprika, cumin, and oregano. Cook 1 minute until the paste darkens and smells toasty. |
| 4 | Simmer. Add diced tomatoes and beef broth. Bring to a boil, then lower to a steady simmer. Cook 15 to 18 minutes until the carrots are tender and the broth tastes rounded. Season with salt and pepper. |
| 5 | Finish and serve. Ladle into bowls. Add a spoon of sour cream, herbs, and cheese if you like. Serve hot. The soup thickens a little as it sits. |
Pro tips
- Dice carrots small so they cook in the 15-minute simmer.
- If the broth tastes flat, add a pinch of salt and a squeeze of lime – not more chili first.
- For a thicker bowl, simmer uncovered the last 5 minutes.
- Brown in batches if your pot is crowded so the meat sears, not steams.
- Make it a day ahead – spice and beef flavor get better overnight.
Nutrition
| Nutrient | Per serving (1/6) |
|---|---|
| Calories | 380 |
| Protein | 38g |
| Net carbohydrates | 9g |
| Total carbohydrates | 12g |
| Fiber | 3g |
| Total fat | 18g |
| Sodium | 780mg |
Estimates without extra cheese. Brands and beef fat percent will shift the numbers.
Variations
Cheesy skillet soup
Stir 1/2 cup shredded cheddar into the pot off heat so it melts into the broth.
Taco bowl
Top with avocado, extra cilantro, and a few crushed pork rinds instead of chips.
Cabbage beef
Add 2 cups shredded cabbage with the broth for more bulk and almost no extra carbs.
Slow cooker
Brown the beef and veg first, then cook on low 4 hours. Finish with sour cream at the table.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 4 days | Covered; reheat gently |
| Freezer | Up to 3 months | Freeze without the sour cream topping |
| Meal prep boxes | Up to 4 days | Add cream and herbs when you eat |
FAQ
Test your knowledge
5 quick questions about this soup
1. Protein per serving?
2. Net carbs per serving?
3. What gives the broth the most flavor?
4. About how long does this soup take?
5. Best way to cool the heat at the table?
