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keto beef pot roast soup in a bowl
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4.60 from 5 votes

Beef Pot Roast Soup

Hearty, chunky, beefy and oh-so good, this keto Beef Pot Roast Soup is a delicious meal any time of the year!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Soups & Stews
Cuisine: American
Keyword: beef soup, easy soup, keto soup, keto soup and chowder, keto soup recipe
Servings: 8 servings
Calories: 158kcal
Author: Chef Jenn


  • 1 pound stew beef
  • 2 tbsp oil
  • 8 cups low sodium beef broth
  • 1 cup carrots diced
  • 2 cloves garlic chopped finely
  • 1 cup celery diced
  • 1 cup onions diced
  • 1 cup turnip peeled and diced
  • 1 cup diced tomatoes
  • 2 cups sliced mushrooms
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 tsp salt
  • 1/4 tsp ground pepper


  • Cut the stew beef into small chunks. Working in batches, brown the stew beef in a skillet over medium-high heat until brown on all sides. Set aside.
  • In the same skillet and with 1 tsp of oil, sautee the garlic, onions, carrot, celery, and turnips. Cook for 3-4 minutes or until starting to soften.
  • Put the beef, veggies, diced tomatoes and liquid, beef broth, bay leaf and 1 tsp of dried thyme into a soup pot. Simmer covered for 20-30 minutes or until the beef is tender.
  • Remove the lid and add the sliced mushrooms. Cook an additional 3-4 minutes until the mushrooms are tender.
  • Season to your liking with the salt and pepper, remove the bay leaf, and serve!



To freeze: Completely cool the soup and portion it into single-serve containers and freeze for up to 3 months. Heat on the stovetop in a pan or in the microwave to reheat and enjoy.


Serving: 1.5cups | Calories: 158kcal | Carbohydrates: 7g | Protein: 18g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 800mg | Potassium: 950mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2765IU | Vitamin C: 10mg | Calcium: 44mg | Iron: 2mg | Net Carbohydrates: 5g