27+ Delicious Keto Bean Soup Recipes for Every Meal

Beans might not be the first thing that comes to mind when you think of keto-friendly foods, but with a little creativity and the right low-carb bean options, you can enjoy hearty, delicious soups without breaking your carb budget.

This collection of 27+ keto bean soup recipes showcases the perfect marriage of rich, satisfying flavors and low-carb ingenuity.

Whether you’re a fan of creamy, comforting bowls or spicy, bold broths, this roundup has something for everyone.

With options like Keto Creamy Mushroom Soup, Spicy Sausage and “Bean” Soup, and even Lemon Dill “Bean” Soup, these recipes are packed with flavor, protein, and essential nutrients—all while keeping your diet on track.

Let’s dive into the world of keto-friendly soups that prove you don’t have to sacrifice taste for your goals..

27+ Delicious Keto Bean Soup Recipes for Every Meal

Finding ways to incorporate beans into a keto lifestyle might seem challenging, but with these 27+ recipes, you’ll see just how versatile and satisfying they can be.

From spicy Cajun-inspired broths to creamy cauliflower blends, there’s a soup here for every craving and occasion.

Each recipe balances low-carb ingredients with bold flavors and textures, proving that keto-friendly meals can be as comforting and indulgent as traditional dishes.

So, grab your favorite keto beans, stock up on fresh vegetables, and get ready to enjoy a world of soups that nourish your body while delighting your taste buds.

Whether you’re meal-prepping for the week or whipping up a cozy dinner, these keto bean soups are sure to become staples in your kitchen.

Creamy Keto Cauliflower and “Bean” Soup

This comforting soup captures the essence of a traditional bean soup while staying keto-friendly by swapping out high-carb beans for low-carb alternatives like lupini beans or black soybeans. Creamy, satisfying, and full of flavor, this soup is perfect for a cozy meal.

Ingredients

• 1 cup cooked lupini beans or black soybeans
• 1 small head of cauliflower, chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Optional garnish: fresh parsley, grated Parmesan

Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion and garlic, sautéing until fragrant and translucent.
2. Add cauliflower and cook for 3-5 minutes, stirring occasionally.
3. Pour in the broth and bring to a boil. Reduce the heat, cover, and let simmer for 15 minutes or until the cauliflower is tender.
4. Add the beans, heavy cream, smoked paprika, and thyme. Use an immersion blender to purée the soup to your desired consistency (leave a few chunks for texture if preferred).
5. Season with salt and pepper. Let the soup simmer for another 5 minutes.
6. Serve hot, garnished with parsley and Parmesan if desired.

This soup offers the perfect blend of creaminess and heartiness, making it an excellent choice for lunch or dinner. It’s a keto twist on a classic favorite that’s sure to satisfy.

Spicy Keto Mexican “Bean” Soup

Bursting with bold flavors, this low-carb Mexican-inspired soup uses black soybeans as a substitute for traditional high-carb beans. It’s rich, hearty, and perfect for those who enjoy a little kick in their meals.

Ingredients

• 1 cup cooked black soybeans
• 1 small zucchini, diced
• 1 medium red bell pepper, diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 4 cups chicken or vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• Optional toppings: avocado slices, shredded cheese, sour cream, cilantro

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until softened.
2. Stir in the diced zucchini and red bell pepper, cooking for 3-4 minutes.
3. Add black soybeans, cumin, chili powder, smoked paprika, oregano, and cayenne pepper. Cook for 2 minutes to toast the spices.
4. Pour in the broth and bring to a boil. Reduce heat and let simmer for 15-20 minutes.
5. Taste and adjust seasoning with salt and pepper.
6. Serve hot, garnished with your favorite toppings.

This soup is perfect for a flavorful, low-carb meal. The spices create a warming experience, while the soybeans provide the protein you need to keep you energized.

Hearty Keto Tuscan “White Bean” Soup

This Tuscan-style soup delivers robust flavors with a keto-friendly twist by using lupini beans or white soybeans. Packed with Italian herbs and vegetables, it’s a comforting dish that will make you feel like you’re dining in the Italian countryside.

Ingredients

• 1 cup cooked lupini beans or white soybeans
• 2 cups spinach or kale, chopped
• 1 medium zucchini, diced
• 1 medium carrot, diced
• 1 small onion, diced
• 3 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• Salt and pepper to taste
• Optional: grated Parmesan for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, carrot, and zucchini, sautéing until softened.
2. Stir in the lupini beans, basil, oregano, and red pepper flakes, cooking for 2 minutes to release the flavors.
3. Pour in the broth and bring to a boil. Reduce heat and let simmer for 15 minutes.
4. Add spinach or kale and simmer for another 5 minutes until wilted.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with Parmesan if desired.

This soup is a delightful balance of freshness and warmth, offering the earthy flavors of Tuscany in a keto-friendly format. It’s perfect for a satisfying meal any time of the year.

Keto Smoky Bacon and “Bean” Soup

This smoky, savory soup combines the richness of crispy bacon with the creaminess of black soybeans or lupini beans. It’s an indulgent yet keto-friendly option that satisfies cravings for hearty comfort food.

Ingredients

• 6 slices bacon, diced
• 1 cup cooked lupini beans or black soybeans
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups chicken or beef broth
• 1/2 cup heavy cream
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• Fresh parsley for garnish

Instructions

1. In a large pot, cook the diced bacon over medium heat until crispy. Remove and set aside, leaving the bacon fat in the pot.
2. Add onion and garlic to the bacon fat, sautéing until soft and fragrant.
3. Stir in the smoked paprika, thyme, black pepper, and red pepper flakes. Cook for 1 minute to toast the spices.
4. Add the beans and broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
5. Stir in the heavy cream and cooked bacon. Simmer for 5 more minutes.
6. Serve hot, garnished with fresh parsley.

This soup delivers a smoky, indulgent experience while keeping your macros in check. The bacon and beans make it filling and flavorful, perfect for chilly evenings.

Keto Creamy Mushroom and “Bean” Soup

Earthy mushrooms and keto-friendly beans come together in this luscious, creamy soup. It’s a perfect choice for those who crave a rich and velvety dish with a low-carb twist.

Ingredients

• 1 cup cooked white soybeans or lupini beans
• 2 cups sliced mushrooms (button, cremini, or a mix)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 tablespoon olive oil or butter
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Optional: fresh chives or Parmesan for garnish

Instructions

1. Heat olive oil or butter in a large pot over medium heat. Add onion and garlic, cooking until softened.
2. Add the mushrooms and sauté until browned and tender, about 5 minutes.
3. Stir in the thyme, garlic powder, and a pinch of salt and pepper. Cook for 1 minute.
4. Add the beans and broth. Simmer for 10 minutes to combine flavors.
5. Reduce heat and stir in the heavy cream. Simmer for 5 more minutes without boiling.
6. Serve warm, garnished with chives or Parmesan.

This soup offers a luxurious dining experience that feels indulgent while keeping carbs low. The combination of mushrooms and cream is a timeless comfort food classic.

Keto Italian Sausage and “Bean” Soup

This hearty, keto-friendly soup is bursting with Italian flavors from savory sausage, beans, and a blend of herbs. It’s a satisfying and protein-packed meal that’s great for any time of year.

Ingredients

• 1 cup cooked lupini beans or black soybeans
• 1 pound Italian sausage (mild or spicy), casings removed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 medium zucchini, diced
• 2 cups spinach or kale, chopped
• 4 cups chicken broth
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon crushed red pepper flakes (optional)
• Salt and pepper to taste
• Optional: grated Parmesan for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the sausage and cook, breaking it apart into crumbles, until browned. Remove and set aside.
2. Add onion and garlic to the pot, sautéing until fragrant and soft.
3. Stir in zucchini, oregano, basil, and red pepper flakes. Cook for 3-4 minutes.
4. Add the beans, spinach, and broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
5. Return the sausage to the pot and simmer for another 5 minutes. Adjust seasoning with salt and pepper.
6. Serve hot, garnished with Parmesan if desired.

This soup is a wholesome and flavorful option for a keto meal. The sausage adds a savory richness, while the beans and greens make it a complete, satisfying dish.

Keto Spinach and Artichoke “Bean” Soup

Inspired by the classic dip, this keto-friendly soup combines the creaminess of spinach and artichoke with lupini beans or black soybeans. It’s a comforting and decadent option for a hearty lunch or dinner.

Ingredients

• 1 cup cooked lupini beans or black soybeans
• 2 cups fresh spinach, chopped
• 1 cup canned artichoke hearts, chopped
• 3 cloves garlic, minced
• 1 medium onion, diced
• 3 cups chicken broth
• 1 cup heavy cream
• 1 cup shredded mozzarella or Parmesan cheese
• 1 tablespoon olive oil
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened.
2. Stir in the spinach and artichoke hearts, cooking for 2-3 minutes until tender.
3. Add the beans, broth, dried basil, and red pepper flakes. Simmer for 10 minutes.
4. Stir in the heavy cream and shredded cheese. Cook on low heat, stirring until the cheese melts and the soup is creamy.
5. Season with salt and pepper. Serve warm, garnished with extra cheese if desired.

This soup captures the indulgent flavors of spinach and artichoke dip in a low-carb soup that’s satisfying and nutritious. It’s a crowd-pleaser for keto enthusiasts and non-keto eaters alike.

Keto Thai Coconut “Bean” Soup

This Thai-inspired soup combines creamy coconut milk, fragrant spices, and low-carb beans for an exotic and warming meal. The balance of flavors creates a unique dish that’s both refreshing and comforting.

Ingredients

• 1 cup cooked black soybeans
• 1 can (14 oz) full-fat coconut milk
• 4 cups chicken or vegetable broth
• 1 medium zucchini, spiralized or diced
• 1 small red bell pepper, sliced thinly
• 3 cloves garlic, minced
• 1 tablespoon red curry paste
• 1 tablespoon fish sauce (optional)
• 1 tablespoon lime juice
• 1 teaspoon ground ginger or 1 inch fresh ginger, grated
• 1 tablespoon coconut oil
• Fresh cilantro and lime wedges for garnish

Instructions

1. Heat coconut oil in a large pot over medium heat. Add garlic and ginger, sautéing until fragrant.
2. Stir in the red curry paste, cooking for 1 minute to release its aroma.
3. Add the black soybeans, broth, and coconut milk. Bring to a simmer.
4. Add the zucchini and red bell pepper. Simmer for 10 minutes until vegetables are tender.
5. Stir in the fish sauce and lime juice. Adjust seasoning to taste.
6. Serve hot, garnished with fresh cilantro and lime wedges.

This soup is a flavorful fusion of Thai cuisine and keto principles. The rich coconut base combined with spicy curry paste creates an irresistible dish that transports you to Southeast Asia.

Keto Ham and “Bean” Chowder

This rich and creamy chowder pairs smoky ham with keto-friendly beans for a hearty and satisfying meal. It’s an excellent way to use leftover ham and makes for a filling dinner option.

Ingredients

• 1 cup cooked lupini beans or black soybeans
• 1 cup diced ham
• 1 medium onion, diced
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 3 cups chicken broth
• 1 cup heavy cream
• 1/2 cup shredded cheddar cheese
• 1 tablespoon butter
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• Optional: chopped chives for garnish

Instructions

1. Melt butter in a large pot over medium heat. Add onion, celery, and garlic, cooking until softened.
2. Stir in the ham and cook for 2-3 minutes.
3. Add the beans, chicken broth, and thyme. Simmer for 15 minutes to blend flavors.
4. Reduce heat and stir in the heavy cream and cheddar cheese. Cook until the cheese melts and the chowder thickens slightly.
5. Season with salt and pepper. Serve warm, garnished with chopped chives if desired.

This chowder is a creamy and comforting dish that’s perfect for chilly nights. The ham and beans create a satisfying texture and flavor, while the cheddar adds a delicious richness.

Keto Broccoli and “Bean” Cheddar Soup

This keto-friendly soup combines the goodness of broccoli with the creaminess of cheddar cheese and the texture of low-carb beans. It’s a perfect blend of flavors and nutrients for a cozy meal.

Ingredients

• 1 cup cooked lupini beans or black soybeans
• 2 cups broccoli florets, chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 1/2 cups shredded sharp cheddar cheese
• 2 tablespoons butter
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Optional: crumbled bacon or extra cheese for garnish

Instructions

1. Melt butter in a large pot over medium heat. Add onion and garlic, cooking until soft and fragrant.
2. Stir in the broccoli and sauté for 2-3 minutes.
3. Add the beans and broth, then bring to a boil. Reduce heat and simmer for 15 minutes until the broccoli is tender.
4. Use an immersion blender to partially purée the soup, leaving some texture.
5. Stir in the heavy cream, cheddar cheese, and smoked paprika. Cook on low heat until the cheese melts and the soup is creamy.
6. Season with salt and pepper. Serve hot, garnished with crumbled bacon or extra cheese.

This soup offers the classic flavors of broccoli and cheddar in a keto-friendly format, with the beans adding a satisfying heartiness. It’s a crowd-pleaser and a great way to enjoy your greens!

Keto Cajun “Bean” and Shrimp Soup

This bold and spicy soup is inspired by the flavors of Louisiana. Featuring shrimp, keto-friendly beans, and a medley of Cajun spices, it’s a flavorful and protein-packed option that’s sure to impress.

Ingredients

• 1 cup cooked black soybeans
• 1 pound shrimp, peeled and deveined
• 1 medium onion, diced
• 2 stalks celery, chopped
• 1 medium green bell pepper, diced
• 3 cloves garlic, minced
• 4 cups chicken or seafood broth
• 1 tablespoon olive oil
• 1 tablespoon Cajun seasoning
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1 teaspoon Worcestershire sauce
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Optional: fresh parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, celery, bell pepper, and garlic, cooking until softened.
2. Stir in the Cajun seasoning, smoked paprika, and cayenne pepper, cooking for 1 minute.
3. Add the beans and broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Stir in the shrimp and cook for 3-5 minutes until pink and cooked through.
5. Add Worcestershire sauce, lemon juice, and season with salt and pepper.
6. Serve hot, garnished with fresh parsley.

This Cajun-inspired soup delivers bold flavors with a touch of heat. The shrimp and beans make it hearty and satisfying while keeping it low-carb and keto-friendly.

Keto Pumpkin and “Bean” Soup with Sage

This autumn-inspired soup combines the creaminess of pumpkin with keto-friendly beans and the aromatic flavor of sage. It’s a cozy and nutrient-dense dish perfect for the colder months.

Ingredients

• 1 cup cooked lupini beans or black soybeans
• 1 can (15 oz) pumpkin purée (unsweetened)
• 3 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried sage
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• Optional: pumpkin seeds or crispy sage leaves for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened.
2. Stir in the pumpkin purée, beans, sage, nutmeg, and broth. Bring to a simmer and cook for 10 minutes.
3. Use an immersion blender to purée the soup until smooth.
4. Stir in the heavy cream and cook on low heat for 5 more minutes.
5. Season with salt and pepper. Serve hot, garnished with pumpkin seeds or crispy sage leaves.

This soup is rich, creamy, and full of seasonal flavors. It’s an elegant yet simple dish that’s perfect for a keto-friendly holiday appetizer or a warming dinner.

Keto “Bean” and Cabbage Detox Soup

This light yet filling soup combines the detoxifying properties of cabbage with keto-friendly beans for a nourishing, low-carb meal. It’s perfect for when you want something healthy and satisfying.

Ingredients

• 1 cup cooked black soybeans or lupini beans
• 3 cups green cabbage, shredded
• 1 medium carrot, diced
• 1 stalk celery, chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 tablespoon olive oil
• 1 teaspoon dried parsley
• 1 teaspoon smoked paprika
• 1/2 teaspoon turmeric
• Salt and pepper to taste
• Optional: fresh parsley or lemon wedges for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, carrot, and celery, cooking until softened.
2. Stir in the cabbage and cook for another 3-4 minutes.
3. Add the beans, broth, parsley, smoked paprika, turmeric, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes until the vegetables are tender.
4. Taste and adjust seasonings as needed.
5. Serve hot, garnished with fresh parsley or a squeeze of lemon.

This soup is perfect for a light, detoxifying meal that still provides enough protein and fiber to keep you full and energized.

Keto Creamy “Bean” and Roasted Red Pepper Soup

With its smoky roasted red peppers and creamy texture, this soup is as vibrant in flavor as it is in color. Low-carb beans add a hearty element, making this an irresistible keto-friendly dish.

Ingredients

• 1 cup cooked lupini beans or black soybeans
• 2 large red bell peppers, roasted and peeled
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 tablespoon olive oil
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried basil
• Salt and pepper to taste
• Optional: crumbled feta or a drizzle of olive oil for garnish

Instructions

1. Roast the bell peppers by charring them over an open flame or baking them at 450°F (232°C) until the skin is blistered. Peel, deseed, and chop them.
2. Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until fragrant.
3. Add the roasted peppers, beans, broth, smoked paprika, and basil. Simmer for 10 minutes.
4. Use an immersion blender to purée the soup until smooth.
5. Stir in the heavy cream and season with salt and pepper. Heat through but do not boil.
6. Serve warm, garnished with crumbled feta or a drizzle of olive oil.

This soup is a showstopper with its bold flavors and creamy consistency. It’s ideal for a cozy dinner or an elegant appetizer.

Keto Zucchini Noodle and “Bean” Soup

This fresh and flavorful soup combines zucchini noodles (zoodles) with keto-friendly beans for a light yet satisfying meal. It’s a great low-carb alternative to traditional pasta-based soups.

Ingredients

• 1 cup cooked black soybeans or lupini beans
• 2 medium zucchinis, spiralized into noodles
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Optional: grated Parmesan or fresh basil for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until soft and fragrant.
2. Stir in the beans, oregano, garlic powder, salt, and pepper. Cook for 2 minutes.
3. Pour in the broth and bring to a simmer. Cook for 10 minutes to allow flavors to meld.
4. Add the zucchini noodles and simmer for another 2-3 minutes until just tender.
5. Serve immediately, garnished with Parmesan or fresh basil.

This light yet flavorful soup is perfect for a quick, healthy meal. The zoodles provide a satisfying texture, while the beans add protein to keep you full.

Keto Chicken and “Bean” Tortilla Soup

This keto-friendly twist on a Mexican classic combines the flavors of a traditional tortilla soup with low-carb beans and tender chicken. It’s rich, flavorful, and perfect for a satisfying meal.

Ingredients

• 1 cup cooked black soybeans or lupini beans
• 2 cups cooked chicken, shredded
• 4 cups chicken broth
• 1 can (14 oz) diced tomatoes with green chilies
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• Optional toppings: avocado slices, shredded cheese, sour cream, chopped cilantro, or lime wedges

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until fragrant.
2. Stir in the cumin, chili powder, smoked paprika, and cayenne pepper, cooking for 1 minute.
3. Add the beans, chicken, diced tomatoes, and broth. Bring to a simmer and cook for 15 minutes.
4. Adjust seasoning with salt and pepper.
5. Serve hot with your favorite toppings, like avocado, cheese, or a dollop of sour cream.

This soup is bursting with bold, zesty flavors while keeping it low-carb and keto-friendly. It’s perfect for taco night or whenever you’re craving something spicy and comforting.

Keto Italian Wedding “Bean” Soup

This keto-friendly version of Italian wedding soup replaces the pasta with hearty beans, creating a satisfying and delicious dish. The tender meatballs and greens make it a well-rounded, flavorful meal.

Ingredients

For the Meatballs:

• 1/2 pound ground beef
• 1/2 pound ground pork
• 1/4 cup grated Parmesan cheese
• 1/4 cup almond flour
• 1 egg
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

For the Soup:

• 1 cup cooked lupini beans or black soybeans
• 4 cups chicken broth
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 cups baby spinach or kale
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional: grated Parmesan for garnish

Instructions

1. Combine all meatball ingredients in a bowl and mix thoroughly. Form into small 1-inch meatballs.
2. Heat olive oil in a large pot over medium heat. Brown the meatballs on all sides, then remove and set aside.
3. Add onion and garlic to the pot, sautéing until fragrant.
4. Stir in the beans, broth, and meatballs. Simmer for 15 minutes until the meatballs are cooked through.
5. Add the spinach and cook for 2-3 minutes until wilted.
6. Serve hot, garnished with Parmesan if desired.

This soup is a wholesome, comforting dish with a blend of savory flavors. It’s an excellent low-carb alternative to a classic favorite.

Keto Creamy Cauliflower and “Bean” Soup

This silky, velvety soup combines the mild sweetness of cauliflower with the creaminess of low-carb beans. It’s a simple yet elegant dish that’s perfect for lunch or dinner.

Ingredients

• 1 cup cooked lupini beans or black soybeans
• 1 medium head cauliflower, cut into florets
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 2 tablespoons butter
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• Optional: crumbled bacon or fresh chives for garnish

Instructions

1. Melt butter in a large pot over medium heat. Add onion and garlic, cooking until softened.
2. Add the cauliflower florets and cook for 2-3 minutes.
3. Stir in the beans and broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes until the cauliflower is tender.
4. Use an immersion blender to purée the soup until smooth.
5. Stir in the heavy cream and nutmeg. Cook on low heat for 5 more minutes.
6. Season with salt and pepper. Serve hot, garnished with crumbled bacon or fresh chives.

This creamy cauliflower and bean soup is light yet indulgent, offering a comforting texture and a delicate flavor profile. It’s a great choice for those looking for a keto-friendly comfort food option.

Keto Mushroom and “Bean” Soup

This hearty soup combines earthy mushrooms with keto-friendly beans for a comforting and satisfying meal. It’s creamy, flavorful, and ideal for mushroom lovers looking for a low-carb option.

Ingredients

• 1 cup cooked lupini beans or black soybeans
• 2 cups sliced mushrooms (button, cremini, or a mix)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 cups chicken or vegetable broth
• 1 cup heavy cream
• 2 tablespoons butter
• 1/2 teaspoon thyme
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Optional: grated Parmesan or fresh parsley for garnish

Instructions

1. Melt butter in a large pot over medium heat. Add onion, garlic, and mushrooms, cooking until the mushrooms release their moisture and begin to brown.
2. Stir in the thyme, smoked paprika, salt, and pepper. Cook for another minute.
3. Add the beans and broth, then bring to a simmer. Cook for 10 minutes.
4. Use an immersion blender to purée part of the soup, leaving some chunks for texture.
5. Stir in the heavy cream and heat through without boiling.
6. Serve hot, garnished with Parmesan or parsley if desired.

This creamy mushroom soup is rich in flavor, with the beans adding heartiness. It’s a luxurious yet easy-to-make dish that’s perfect for any occasion.

Keto Lemon Dill “Bean” Soup

This light and refreshing soup combines the bright flavors of lemon and dill with keto-friendly beans for a zesty, satisfying meal. It’s a great option for a spring or summer lunch.

Ingredients

• 1 cup cooked lupini beans or black soybeans
• 4 cups chicken or vegetable broth
• 1 medium zucchini, diced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons fresh dill, chopped (or 1 teaspoon dried dill)
• Juice of 1 lemon (plus zest for garnish)
• 1/2 teaspoon ground turmeric
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened.
2. Stir in the zucchini and turmeric, cooking for 2-3 minutes.
3. Add the beans and broth. Simmer for 10-15 minutes until the zucchini is tender.
4. Stir in the lemon juice and fresh dill. Adjust seasoning with salt and pepper.
5. Serve hot, garnished with lemon zest and extra dill.

This soup is light, bright, and full of refreshing flavors. The lemon and dill provide a zesty kick, making it an ideal keto-friendly option for warmer days.

Keto Spicy Sausage and “Bean” Soup

This robust soup pairs spicy sausage with keto-friendly beans for a flavorful, protein-packed dish. It’s perfect for those who enjoy a little heat in their meals.

Ingredients

• 1 cup cooked black soybeans or lupini beans
• 1 pound spicy Italian sausage (remove casing if needed)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium bell pepper, diced (red or green)
• 4 cups chicken broth
• 1 can (14 oz) diced tomatoes
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili flakes (optional)
• 2 cups spinach or kale, chopped
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add the sausage, breaking it apart as it cooks. Brown the sausage and remove excess grease if necessary.
2. Add onion, garlic, and bell pepper, cooking until softened.
3. Stir in the beans, diced tomatoes, broth, smoked paprika, and chili flakes. Bring to a simmer and cook for 15 minutes.
4. Add the spinach or kale and cook for another 3-5 minutes until wilted.
5. Season with salt and pepper. Serve hot.

This hearty and spicy soup is packed with bold flavors and is sure to warm you up. The sausage and beans make it a filling, keto-friendly choice for dinner or meal prep.

Note: More recipes are coming soon!