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Tasty Low Carb Taco Soup

This tasty low carb taco soup is great to have on hand when dieting. Easy to make in just 30 minutes and freezes great! Only 5.4g net carbs per serving.

Course Soup
Cuisine Mexican
Keyword freezable
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8
Calories 258 kcal
Author Denise


  • 1 lb ground beef
  • 1 tablespoon olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon Italian seasonings
  • 2 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons paprika
  • 32 oz water
  • 1 teaspoon Better Than Beef Bouillon
  • 4 tablespoons tomato paste
  • 1 cup zucchini, chopped
  • 1 cup cauliflower florets
  • 1/2 cup peppers, chopped
  • 1 cup carrots, chopped
  • 1 cup broccoli florets
  • 2 cloves garlic, chopped
  • 32 oz beef broth
  • 1 cup cheddar cheese (optional)


  1. In a large soup pot, heat the oil up over medium heat. Add the ground beef and break up with a spoon.

  2. Sprinkle the Italian seasonings, garlic powder onion powder, paprika, cumin and chili powder and mix well.

  3. Whisk the water, Better than Bouillon and tomato paste together and then add to the pot when the meat is just browned.

  4. Add in the vegetables, broth and garlic. Mix well and simmer for about 15 minutes or until vegetables have soften.

  5. Garnish with cheddar if using.