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

  1.5kg

• Tomatoes

  Crushed, canned

  ¹⁵⁄₁₆ can (15 oz) or 411g

• Beef broth soup

  Bouillon, consomme, prepared with equal volume water

  4 cup or 964g

• Vegetable with beef broth soup

  Canned, condensed

  1 tbsp or 15g

• 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

• Parsley

  Raw

  100g

Directions

1. Slow Cooker
2. Heat a large skillet 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 (or use a slotted spoon) and transfer beef to the slow cooker.
3. To the ground beef in the slow cooker, add the diced potatoes, diced carrots, cut green beans, canned diced tomatoes, water, low FODMAP vegetable soup base, Worcestershire sauce, dried basil, dried oregano, and dried thyme. Stir to mix.
4. Cover and cook on low for about 6-8 hours (high for 3-5 hours), or until the carrots and potatoes are soft. Cooking time will vary depending on the slow cooker used, as well as the size of the diced veggies. Season with salt and pepper.
5. Serve soup warm topped with optional chopped fresh parsley.
6. Stovetop
7. 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.
8. 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.
9. 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.
10. Serve soup warm topped with optional chopped fresh parsley.
11. Recipe by: Em Schwartz, MS, RDN (source: https://funwithoutfodmaps.com/low-fodmap-hamburger-vegetable-soup/)