Keto Vegetable Soup

Instructions

1. Sauté the Vegetables:
   In a large soup pot or Dutch oven, heat olive oil or butter over medium heat. Add the chopped celery, carrots, and onion (if using fresh). Cook for 5–7 minutes until softened, stirring occasionally. Add the minced garlic and sauté for 1–2 more minutes until fragrant.
2. Add Remaining Ingredients:
   Add the cauliflower florets, green beans, zucchini, chopped cabbage, diced tomatoes (with juices), and broth. Stir in the seasonings: garlic powder, onion powder, Italian seasoning, paprika, salt, and pepper. Mix well to combine.
3. Simmer:
   Bring the soup to a gentle boil, then reduce the heat to low and simmer uncovered for 25–30 minutes, or until the vegetables are tender and the flavors are well blended.
4. Optional – Add Protein:
   If adding cooked ground beef, shredded chicken, or sausage, stir it in at this point. Simmer for an additional 5–10 minutes to heat through and blend flavors