In less than an hour, you can have this creamy keto ham and vegetable soup on your dinner table! Fresh vegetables, savory ham, and a rich delicious broth come together perfectly in this comfort food soup! Enjoy!
I love making warm and comforting soups for my family; and they declared this creamy keto ham and vegetable soup a winner! Loaded with fresh veggies, ham, and a creamy broth, you’ll be amazed at the depth of flavor that comes about in this quick and easy to make soup!
What fresh vegetables go into this creamy keto ham and vegetable soup?
We start by sauteing diced bell peppers, celery, and onions. I used green and orange peppers, but you can use any color you’d like. I carefully measure all my vegetables and that’s one of the ways to keep this soup incredibly flavorful and low carb! We add a couple of minced garlic cloves only during the last minute of sauteing so it doesn’t burn. I chose to use fresh cauliflower and broccoli. You could use frozen veggies if you’d prefer. I’m cooking in Colorado at an elevation of about 7350 feet, so my cauliflower and broccoli take a little longer to cook. Just check yours and when they’re almost fork tender, add the ham, cream, and parsley at that time.
Let’s talk ham!
I had some leftover ham and used this for my soup. I think the texture is better than using lunchmeat ham for this soup so it’s what I recommend. If you have a bone-in ham, you could also boil your ham bone for an hour or so and use some of the meat and broth from that to make your soup. If you’ve never done this, I think you’ll be amazed at the rich flavor it adds!
How you make the broth for this creamy keto ham and vegetable soup creamy and still keep it low carb?
There are a few ingredients in this soup that help to create an awesome thick and rich soup while also keeping the soup low carb and keto. First, I used both chicken and vegetable broth for my soup. You can do this or use all chicken or all vegetable broth for your soup. The heavy whipping cream adds to the creaminess without adding many carbs. Adding shredded cheese gives this soup incredible flavor and helps to make it rich and creamy. The main ingredient that thickens this soup is xanthan gum. It is my go-to thickener for casseroles, gravies, and soups. Just remember a little xanthan gum goes a long way! If you omit this ingredient, just know your soup will not be as thick.
Here are some additional comforting keto soup recipes for you!
Creamy Keto Chicken and Rice Soup
Low Carb Keto Broccoli Cheese Soup
Helpful Hints:
*Any good melting cheese can be used as a substitution for the cheddar cheese.
*You can top your soup with additional shredded cheese and chopped parsley if you’d like.
Main Kitchen Equipment and Utensils:
- Large stockpot
- Measuring spoons
- Measuring cups
Splash of Encouragement:
***He sets on high those who are lowly, And those who mourn are lifted to safety. Job 5:11***
Creamy Keto Ham and Vegetable Soup
In less than an hour, you can have this creamy keto ham and vegetable soup on your dinner table! Fresh vegetables, savory ham, and a rich delicious broth come together perfectly in this comfort food soup! Enjoy!
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- ½ cup diced bell peppers
- ½ cup diced celery
- ½ cup diced onions
- 2 cloves garlic, minced
- Small head cauliflower, chopped
- 5 cups (16 ounces) chopped broccoli
- 3 cups chicken broth
- 3 cups vegetable broth
- ½ teaspoon pepper
- 3 cups diced ham
- 1 cup heavy whipping cream
- 2 tablespoons chopped parsley
- 1 teaspoon xanthan gum
- 2 cups shredded cheddar cheese
Instructions
1. In a large stockpot, over medium heat, add butter and olive oil.
2. Once butter is melted, add bell peppers, celery, and onions. Saute for 5 minutes or until vegetables start to soften. Add garlic during last minute.
3. Add cauliflower, broccoli, chicken broth, vegetable broth, and pepper.
4. Increase heat to high and bring mixture to a boil. Boil until vegetables are almost fork tender.
5. Decrease heat to medium. Add diced ham, heavy cream, and parsley. Stir to combine.
6. Sprinkle xanthan gum over mixture. Stir to combine.
7. Add shredded cheese. Stir to combine. Simmer until heated through, mixture thickens, and cheese is melted.
8. Top with additional shredded cheese and chopped parsley if desired.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 280Total Fat: 19gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 66mgSodium: 875mgCarbohydrates: 8gNet Carbohydrates: 5gFiber: 3gSugar: 3gProtein: 17g
Thanks for stopping by! Nutritional information is provided as a courtesy and is calculated with the assistance of a third party service. Values are approximate, can’t be guaranteed, and should be considered as estimates only. Values differ according to types and brands of foods used. When used in a recipe, erythritol has been removed from the carb count as it is a sugar alcohol. Please note net carbs are total carbs minus fiber.
Hi.
I don’t have broccoli or cauliflower on hand. Can I use celery instead?
Hi Will. It won’t be as thick without the broccoli and cauliflower, but you can use any low carb vegetables for this soup. Asparagus and green beans or even cabbage can be used. Also, if you have frozen vegetables you can substitute them for the fresh.