Beef Kale and White Bean Soup
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The beef kale and cannellini bean instant pot soup recipe is low carb, gluten-free, whole30 compliant, keto, and diabetic friendly. It's also easy enough for beginners who are new to cooking and ready in under 30 minutes.
This beef kale and cannellini soup packs a punch of nutrition with beef, kale, cannellini beans, garlic cloves, carrots, and celery. It's easy to make because you just toss everything into the instant pot together and let it simmer for 30 minutes while going about your business
Instant pot keto vegetable beef soup is a perfect quick ketogenic weeknight dinner for when you're short on time and want dinner on the table ASAP.
LOW CARB VEGETABLE SOUP WITH GROUND BEEF
What is an Instant Pot?
An Instant Pot is a pressure cooker, slow cooker, rice maker and yogurt maker all in one. It has eight different functions. Its design makes it very easy to use when you're cooking various dinner recipes and desserts.
It is 3 different kitchen appliances in one pot. It's so easy to use that anyone can cook with it! It does all the thinking for you. With just a touch of a button, your Instant Pot will do the work for you.
Looking for more Lazy Keto Meals With Ground Beef? Check out these keto mince recipes!
How Does an Instant Pot Work?
A pressure cooker cooks food faster because steam builds up on the inside and the tight lid ensures the steam won't escape until the pressure is high enough.
It basically cooks foods up to 70% faster than ordinary cooking methods because it reduces the cooking time and energy needed for steaming or boiling.
Shopping list
1 pound lean ground beef
2 tablespoons olive oil or butter
1 small onion
1 clove of garlic
5 cups chicken stock
16 ounces kale
1 tbsp tomato paste
1 tin of cannellini beans
1 can of diced of tomatoes
1 tablespoon of Italian seasonings
1 teaspoon pepper
1 teaspoon salt
How to prepare your ingredients before you start cooking:
Kale – remove the ribs and chop the leaves.
Onion – Dice into small cubes
Garlic – mince or grate into a fine consistency
Cannellini beans – rinse thoroughly under cold running water
Tips for making this instant pot vegetable soup with ground beef recipe healthier and more flavorful
Use fresh tomatoes, fresh tomatoes have much more flavors than canned ones.
Skip the beef and swap chicken stock for vegetable stock to make this kale and cannellini bean soup vegetarian.
Change up vegetables to your favorite ones. Make sure you still choose low carb options though.
Select beef stock if you want this beef kale soup to have a strong beefy flavor.
Saute the onion and garlic in butter instead of olive oil to give it more flavor.
How to make keto ground beef and kale soup
Step 1: Set your Instant Pot on a saute function.
Step 1: Saute onions and garlic in olive oil for 2 minutes to soften them up.
Step 2: Brown the beef then add chicken stock, tomato paste, salt, pepper, and other seasonings of your choice.
Step 3: Add in beans and diced tomatoes and stir to combine. If using fresh kale, add that in here too.
Step 4: Set Instant Pot to manual for 5 minutes. Close the lid and make sure the venting is turned off. Allow pressure to release naturally for 5 mins.
Step 5: Serve and garnish with shaved parmesan cheese and some keto bread or crackers.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Ingredients
- 1 pound lean ground beef
- 2 tablespoons olive oil or butter
- 1 onion, diced
- 1 tablespoon garlic, minced
- 5 cups chicken stock
- 16 ounces kale, ribs removed and chopped
- 1 tbsp tomato paste
- cannellini beans
- 1 can of diced of tomatoes
- 1 tablespoon of Italian seasonings
- 1 teaspoon pepper
- 1 teaspoon salt
Instructions
Step 1: Set your Instant Pot on a saute function.
Step 1: Saute onions and garlic in olive oil for 2 minutes to soften them up.
Step 2: Brown the beef then add chicken stock, tomato paste, salt, pepper, and other seasonings of your choice.
Step 3: Add in beans and diced tomatoes and stir to combine. If using fresh kale, add that in here too.
Step 4: Set Instant Pot to manual for 5 minutes. Close the lid and make sure the venting is turned off. Allow pressure to release naturally for 5 mins.
Step 5: Serve and garnish with shaved parmesan cheese and some keto bread or crackers.
Nutrition Information:
Yield:
4
Amount Per Serving: Calories: 249 Total Fat: 14.6g Saturated Fat: 4.2g Carbohydrates: 12.9g Net Carbohydrates: 9.9g Fiber: 3g Sugar: 3g Protein: 19.9g
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Did you try making this keto vegetable soup with ground beef? Let us know down in the comments!
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Source: https://ketomillenial.com/beef-kale-and-cannellini-bean-soup/
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