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Low-carb Tex Mex Soup

Traditional Tex Mex soup is a delicious and spicy comfort meal made with vegetables, ground beef, sausage, black beans and corn. My low-carb version uses green beans instead of black beans and corn. It's a great one-pot meal that takes less than half an hour to prepare. Try this hearty soup with low-carb bread such as Ultimate Keto Buns or Keto Breadsticks!

Preparation time


Nutritional values (per serving):

6.4 grams 2.2 grams 18.4 grams 29.2 grams 12.6 grams 371 calories
Total Carbs8.6grams
Net Carbs6.4grams
of which Saturated12.6grams
Magnesium39mg (10%)
Potassium603mg (30%)

Macronutrient ratio: Calories from carbs (7.1%), protein (20.3%), fat (72.6%)

Ingredients (makes 8 servings):

  • 500 g ground beef (1.1 lb / 17.6 oz)
  • 200 g sausage such as chorizo (7.1 oz) - I used Spanish chorizo but you can also use Mexican chorizo
  • 1 large tin tomatoes, unsweetened (400 g / 14.1 oz)
  • 2 medium fresh tomatoes (200 g / 7.1 oz) or more tinned tomatoes
  • ¼ cup tomato puree, unsweetened (62 g / 2.2 oz)
  • 2 small green chilies (30 g / 1.1 oz)
  • 1 medium red pepper (120 g / 4.2 oz)
  • 1 medium white onion (110 g / 3.9 oz)
  • 2 cloves garlic
  • 2 cups green beans (200 g / 7.1 oz)
  • dash Tabasco or to taste
  • ¼ cup ghee - you can make your own (55 g / 1.9 oz)
  • 1 tsp salt or to taste (I like pink Himalayan rock salt)
  • freshly ground black pepper
  • 1 litre water or bone broth - you can make your own (4 cups / 1 quart) or more if too thick
  • Optional: fresh cilantro or parsley

When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).


  1. Peel and dice the onion and garlic. Halve, deseed and slice the red pepper and green chili peppers.
  2. Grease a large soup pot or a Dutch oven with ghee. Once hot, add the diced onion and garlic and cook over a medium-high heat for a few minutes while stirring, until lightly browned. Add the sliced red pepper and green chili peppers. Cook for about 5 minutes and stir to prevent burning.
  3. Slice the chorizo sausage and roughly chop the tomatoes.
  4. Add the chorizo, ground beef into the pot and cook until browned from all sides.
  5. Add the chopped tomatoes, tinned tomatoes, tomato puree and Tabasco to taste.
  6. Pour in the water and season with salt and pepper. Wash and cut the green beans into thirds. Cook the soup until you see bubbles and add the chopped green beans.
  7. Cook for about 10 minutes or until the green beans are crisp-tender. Take off the heat. Serve hot and try with Keto Buns! Store refrigerated for up to 5 days or freeze for longer.

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Please, note that I do not offer personalised advice. For personalised advice you can contact one of our experts.

Comments (8)

Love your website.  You might want to try eggplant instead of green beans.  I have found that if you dice eggplant (peeled or not) into "bean" size pieces, fry them until tender crisp in bacon fat, and then add them to soups, chili, or stews they make a great substitute for beans.  I have had guests rave about and ask about the "beans".  Can't wait for the android app.


I'll have to try that, thank you!! Smile


I use diced zucchini as a bean replacement but I really like the eggplant idea!  Martina, every time I read your blog I have to run to the store and get the ingredients and I am so pleased that I have NEVER had a flop!  This soup looks delicious!


Thank you so much Jennifer!! Smile


I wish there was a way to pin your individual recipes to Pinterest, which is where I save most of my new recipes.  Your recipes always look great, but I have no way to store them.


Hi Kay, you can follow me on Pinterest: and you can also pin from my blog. Simply hover over the images and a "pin it" button will display in the top left corner. Thank you!


The buns are absolutely amazing! It's the best bread I've tried and I'm definitely making this one too. Love all your recipes!


Thank you Patty!


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