Hearty Low Carb Taco Soup Without Beans in Just 30 Minutes

You won’t believe how easy it is to get that bold taco flavor without all the carbs! This Low Carb Taco Soup Without Beans has been my go-to weeknight dinner for years – it’s packed with flavor, ready in 30 minutes, and fills you up without weighing you down. I first made it when my keto-loving sister came to visit, and now it’s in our regular rotation. The secret? That perfect blend of spices and juicy ground beef simmering with fresh veggies. Trust me, you’ll forget it’s low-carb after the first bite!

Why You’ll Love This Low Carb Taco Soup Without Beans

This soup checks all the boxes for busy weeknights when you want something delicious without the fuss. Here’s why it’s become my absolute favorite:

• Ready in 30 minutes – From fridge to table faster than takeout!
• One-pot wonder – Minimal cleanup means more time to relax
• Bursting with flavor – That taco taste you crave without the carbs
• Keto-friendly – Just 12g net carbs per serving
• Meal prep superstar – Tastes even better the next day

Seriously, this soup solves all my “what’s for dinner” dilemmas – it’s hearty enough for my meat-loving husband but still fits my low-carb lifestyle. The best part? You probably have most ingredients in your pantry right now!

Ingredients for Low Carb Taco Soup Without Beans

What I love about this recipe is how simple the ingredient list is – just good, honest flavors that work together perfectly. Here’s exactly what you’ll need:

• 1 lb ground beef – I prefer 80/20 for the best flavor, but lean works too
• 1 medium onion, diced – About 1 cup, and yes, the tears are worth it!
• 1 bell pepper, diced – Any color works, but I’m partial to red for sweetness
• 2 cloves garlic, minced – Fresh is best, but 1/2 tsp powder works in a pinch
• 1 can (14.5 oz) diced tomatoes – Don’t drain them – that liquid is flavor gold
• 4 cups beef broth – Homemade if you’ve got it, but boxed is fine
• 2 tbsp taco seasoning – My homemade blend beats packets every time
• 1 tsp salt – Adjust to taste after simmering
• 1/2 tsp black pepper – Freshly cracked makes all the difference

See? Nothing fancy – just real food that makes magic together. Now let’s get cooking!

Equipment You’ll Need

No fancy gadgets required here – just a few basics from your kitchen:

• Large pot – My trusty 5-quart Dutch oven works perfectly
• Wooden spoon – For all that delicious stirring
• Sharp knife – Makes quick work of those veggies
• Cutting board – Preferably one that doesn’t slide around
• Measuring spoons – For those perfectly balanced spices

That’s it! Now let’s make some soup magic happen.

How to Make Low Carb Taco Soup Without Beans

Alright, let’s get cooking! This soup comes together so easily, you’ll be amazed at how much flavor we’re about to create in one pot. Here’s exactly how I make it – step by step:

1. Brown that beef! Crumble 1 lb ground beef into your pot over medium heat. Cook until it’s nicely browned – about 5-7 minutes. I like to get some crispy bits for extra flavor. Drain excess fat if needed (but leave about 1 tbsp for cooking the veggies).
2. Veggie time! Add your diced onion and bell pepper, stirring them into the beef. Cook for about 3 minutes until they start softening. Now toss in the minced garlic – just 30 seconds more until fragrant (don’t let it burn!).
3. Build the broth. Pour in the undrained diced tomatoes and 4 cups beef broth. Sprinkle in 2 tbsp taco seasoning, 1 tsp salt, and 1/2 tsp black pepper. Give it a good stir to blend all those flavors.
4. Simmer to perfection. Bring everything to a boil, then immediately reduce heat to low. Let it simmer uncovered for 20 minutes – this is when the magic happens! The flavors meld together beautifully.
5. Taste and adjust. Give it a try – need more salt? More spice? Now’s the time to tweak it to your liking.

See? So simple. That’s all it takes to make a pot of this comforting, flavor-packed soup. Now let’s talk about making it even better with some pro tips…

Tips for the Best Low Carb Taco Soup Without Beans

After making this soup dozens of times, I’ve picked up some tricks that take it from good to oh-my-goodness amazing:

• Fresh is best – That onion and bell pepper make all the difference when they’re crisp and vibrant
• Brown your beef well – Those little crispy bits add incredible depth of flavor
• Don’t rush the simmer – Those 20 minutes let the flavors marry perfectly
• Taste before serving – Sometimes I add an extra pinch of seasoning at the end
• Let it sit – Like many soups, it tastes even better after 10 minutes off the heat

Trust me – these little details turn a simple soup into something truly special!

Variations for Low Carb Taco Soup Without Beans

One of my favorite things about this soup is how easily you can mix it up! Here are some delicious twists I’ve tried over the years:

• Switch the protein – Ground turkey or chicken work beautifully if you want something lighter
• Add some heat – Toss in a diced jalapeño (seeds and all if you’re brave!) with the other veggies
• Creamy version – Stir in 1/4 cup cream cheese at the end for extra richness
• Vegetable boost – Throw in some zucchini or cauliflower rice for extra nutrients

The possibilities are endless – make it your own!

Serving Suggestions

Oh, the toppings! This is where your soup really shines. I love loading mine up with a dollop of cool sour cream, a handful of shredded cheddar, and plenty of fresh cilantro. Sometimes I’ll add diced avocado or a squeeze of lime for extra zing. Get creative – it’s your bowl!

Storage and Reheating

This soup keeps like a dream! Store leftovers in an airtight container in the fridge for up to 3 days – the flavors actually get better as they mingle. When reheating, I prefer the stovetop on medium-low, stirring occasionally. If you’re in a hurry, the microwave works too – just cover it to prevent splatters!

Nutritional Information

Keep in mind these values are estimates and may vary based on your specific ingredients. For one generous bowl of this delicious soup, you’re looking at:

• Calories: 320
• Fat: 18g (7g saturated)
• Carbs: 12g (3g fiber, so just 9g net carbs!)
• Protein: 25g

Perfect for keeping you full and satisfied while staying low-carb!

Frequently Asked Questions

Can I freeze this low carb taco soup?
Absolutely! This soup freezes beautifully for up to 3 months. I like to portion it into freezer-safe containers for easy grab-and-go meals. Just thaw overnight in the fridge and reheat gently on the stove – the flavors hold up perfectly.

Is this soup really keto-friendly?
You bet! With just 9g net carbs per serving, it fits perfectly into a keto lifestyle. I’ve served this to my keto friends countless times, and they always ask for the recipe. The secret is skipping the beans and loading up on all that good protein and healthy fats.

Can I make it in a slow cooker?
Oh yes – and it’s just as delicious! Brown the beef first (for best flavor), then toss everything in the crockpot. Cook on low for 6-8 hours or high for 3-4 hours. The longer cook time makes the flavors even richer!

Share Your Thoughts

I’d love to hear how your Low Carb Taco Soup Without Beans turns out! Did you add any fun twists? What toppings did your family go crazy for? Leave a comment below or tag me on social – nothing makes me happier than seeing my recipes in your kitchen!

Print