Description
This hearty and satisfying Keto Beef Barley Soup has all the flavors and textures of the classic favorite, but in a keto and Whole 30 friendly package!
Ingredients
Scale
- 3 lbs stew beef
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons avocado or other light oil
- 1/2 cup chopped celery
- 1/4 cup chopped onion
- 1 teaspoon chopped garlic
- 2 cups petite diced tomatoes with liquid
- 6 cups beef broth
- 3/4 cup chopped walnuts (or sunflower seeds for SCKC)
- 2 cups raw riced cauliflower
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon xanthan gum (optional thickener)
- 1 teaspoon red wine vinegar
- 1/4 cup fresh parsley
Instructions
Instant Pot Instructions:
- Season beef with salt and pepper.
- Heat oil in Instant Pot on saute function.
- Sear the beef on all sides.
- Add the tomatoes, onions, celery, garlic, and beef broth.
- Seal and cook on manual / high pressure for 30 minutes.
- Release pressure using natural release and then carefully remove cover.
- Remove any bones (if applicable) and cut the meat into bite sized pieces if necessary.
- Return meat to the pot and add the walnuts, cauliflower rice, fresh thyme, and xanthan gum if using.
- Seal the pot and set to low pressure for 15 minutes.
- Quick release pressure, then remove the cover, add vinegar and parsley, and season with additional salt and pepper as desired.
- Serve hot.
Stove Top Instructions:
- Season beef with salt and pepper.
- Heat oil in a large (5 – 6 quart) heavy bottomed pot.
- Sear the beef on all sides.
- Add the tomatoes, onions, celery, garlic, and beef broth.
- Cover and simmer over medium low heat for 1 – 2 hours, or until the beef is fork tender.
- Remove any bones (if applicable) and cut the meat into bite sized pieces if necessary.
- Return meat to the pot and add the walnuts, cauliflower rice, fresh thyme, and xanthan gum if using.
- Simmer for an additional 30 minutes, or until the walnuts reach the desired texture.
- Add vinegar and parsley, and season with additional salt and pepper to taste.
- Serve hot.
Slow Cooker Instructions:
- Season beef with salt and pepper.
- Heat oil in a large saute pan.
- Add the beef and sear on all sides.
- Transfer the beef to your slow cooker and add the tomatoes, onions, celery, garlic, and beef broth.
- Cover and cook on high for 4 hours or low for 6 hours.
- Remove any bones (if applicable) and cut the meat into bite sized pieces if necessary.
- Return meat to the pot and add the walnuts, cauliflower rice, fresh thyme, and xanthan gum if using.
- Cook on high for an additional 30 minutes, or until the walnuts reach the desired texture.
- Add vinegar and parsley, and season with additional salt and pepper to taste.
- Serve hot.
Notes
Approximate net carbs per serving = 6g.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Keto Soup Recipes
- Method: Instant Pot
Nutrition
- Serving Size: 2 cups
- Calories: 454
- Fat: 24g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 54g