Low FODMAP Hamburger Vegetable Soup

Ingredients

• Ground beef

  70% lean meat / 30% fat, raw

  1 lb or 453g

• Russet potatoes

  Flesh and skin, raw

  2 cup, diced or 300g

• Carrots

  Raw

  1 cup chopped or 128g

• Green beans

  Snap beans, raw

  15 beans or 83g

• Tomatoes

  Crushed, canned

  1 can (15 oz) or 425g

• Water

  Plain, clean water

  4 cup or 947g

• Worcestershire sauce

  1 tbsp or 17g

• Basil

  Spices, dried

  1 ½ tsp, leaves or 1g

• Oregano

  Spices, dried

  1 tsp, leaves or 1g

• Thyme

  Spices, dried

  ½ tsp, leaves or 0.5g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Vegetable Soup Base

  Fody

  3 tsp or 11g

Directions

1. Heat a Dutch oven (or soup pot) over medium to medium-high heat. Once hot, brown ground beef and break into crumbles as it cooks. Once cooked, drain the browned ground beef, if desired, and return beef to the Dutch oven.
2. Add the diced potatoes, diced carrots, cut green beans, canned diced tomatoes, water, Worcestershire sauce, low FODMAP vegetable soup base, dried basil, dried oregano, and dried thyme. Stir to mix.
3. Bring soup to a boil over high heat. Reduce heat to medium and simmer for 25 to 30 minutes or until carrots and potatoes are soft. Season with salt and pepper.
4. Serve soup warm topped with optional chopped fresh parsley. Storage: Refrigerate in an airtight container for use within 3-4 days. Freeze for up to 3 months.
5. Recipe by: Em Schwartz, MS, RDN (source: https://funwithoutfodmaps.com/low-fodmap-hamburger-vegetable-soup/)

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