This 10-ingredient Low FODMAP Hamburger Vegetable Soup can be made in the slow cooker or on the stovetop. It's a hearty soup packed with low FODMAP veggies including potatoes, carrots, green beans, and tomatoes.
Soup season is starting (at least here in Minnesota) and I am all for it! I am especially loving easy low FODMAP soups that can be made in the slow cooker.
This 10-ingredient soup is packed with low FODMAP veggies (potatoes, carrots, green beans, and tomatoes) for lots of color and texture. Ground beef provides flavor, protein, and (well-absorbed) heme iron. Everything is tied together with dried herbs, broth, and a FODMAP diet-friendly amount of Worcestershire sauce.
Although this hamburger and veggie soup can be enjoyed all year round, it's especially good on a chilly fall or snowy winter day. Enjoy!
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Shopping list
To make this easy slow cooker soup, add these ingredients to your shopping list:
- Ground beef - 1 pound (453 g)
- Potatoes - 2 cups diced (295 g) // I used Russet potatoes
- Carrots - 1 cup diced (125 g)
- Green beans - 15 beans, cut into 1-inch pieces (100 g)
- Diced tomatoes (with liquid) - 1 (14.5-ounce) can (411 g)
- Worcestershire sauce - 1 tablespoon
- Fody Foods Low FODMAP Vegetable Soup Base - 1 tablespoon (or 4 cups low FODMAP beef broth)
- Dried basil - 1 ½ teaspoon
- Dried oregano - 1 teaspoon
- Dried thyme - ½ teaspoon
- Salt and pepper
Optional garnish: Chopped fresh parsley
Low FODMAP notes
In this section, I share information for ingredients that are either frequently asked about or have suggested serving sizes to remain low FODMAP. We each have unique tolerance levels and nutritional needs. Please listen to your body (and, if possible, work with a FODMAP-trained dietitian) to determine what is best for you. For more low FODMAP serving size info, please refer to the Monash FODMAP app and FODMAP Friendly website or app.
Carrots are a low FODMAP food. A suggested serving size is 75 grams or approximately half a medium carrot.
Canned tomatoes have a low FODMAP serving of ½ cup or 100 grams. Larger servings contain higher amounts of fructose in excess of glucose.
Green beans are low FODMAP in servings of 15 beans or 75 grams. Larger servings contain higher amounts of the FODMAP sorbitol (one of the polyols).
Fody Foods products are certified low FODMAP by Monash University. This means that they have been tested for FODMAPs in a laboratory and a single serving of each product has been confirmed to be low FODMAP.
Fody Foods products can be purchased on FodyFoods.com (use funwithoutfodmaps15 for 15% off your first order), Amazon, Thrive Market, and a growing number of grocery stores (usually in the "natural" or "health" foods section).
Potatoes are a FODMAP-free food with or without the skin. Keeping the skin adds a little extra low FODMAP fiber.
Worcestershire sauce has been laboratory-tested for FODMAPs by Monash University (the creators of the low FODMAP diet). Although typically made with higher FODMAP ingredients (like garlic or molasses), Worcestershire sauce is considered low FODMAP in servings of 2 tablespoons or 42 grams.
Slow Cooker Instructions
To make this low FODMAP soup in the slow cooker, simply:
Brown hamburger. 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.
Add everything to the slow cooker. To the ground beef in the slow cooker, add the diced potatoes, diced carrots, cut green beans, canned diced tomatoes, water, Worcestershire sauce, low FODMAP vegetable broth base, dried basil, dried oregano, and dried thyme. Stir to mix.
Cook on LOW for 6-8 hours. 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.
Serve 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.
Stovetop Instructions
Brown hamburger. 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.
Add everything else. 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.
Cook for 25-30 minutes. 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. Serve warm.
Serve this with
We each have unique nutritional needs. If you'd like to add food to this meal, consider serving this Low FODMAP hamburger vegetable soup with a side of:
- Saltine crackers: Up to 5 saltines or 14 grams is a low FODMAP serving, according to Monash University.
- Low FODMAP fruit: Grapes and oranges are two FODMAP-free options.
Variations
- Add low FODMAP garlic and onion flavor: Sometimes, I like to sauté ⅓ cup finely chopped leek leaves (green parts only) in 1-2 tablespoons garlic-infused olive oil in the skillet before browning the ground beef to add extra flavor. Learn more about these low FODMAP ingredients in my Low FODMAP Garlic & Onion Substitutes post.
- Low FODMAP Beef Broth: If you can find it (or make your own), 4 cups of low FODMAP beef broth can be substituted for the 4 cups water + Fody's veggie soup base. You may need to add more or less salt depending on the sodium content of the broth used.
Similar recipes
- Low FODMAP Turkey Chili with Sweet Potato & Lentils
- Low FODMAP Beef Stew (Slow Cooker or Instant Pot)
- Low FODMAP Korean Tacos
Recipe
Low FODMAP Hamburger Vegetable Soup
- Total Time: 6 hours 15 minutes
- Yield: 6 (1 ⅔ cup) servings 1x
- Diet: Low Lactose
Description
This 10-ingredient Low FODMAP Hamburger Vegetable Soup can be made in the slow cooker or on the stovetop. It's a hearty soup packed with low FODMAP veggies including potatoes, carrots, green beans, and tomatoes.
Ingredients
- 1 pound ground beef
- 2 cups diced Russet potatoes
- 1 cup diced carrots
- 15 green beans (trimmed and cut into 1-inch pieces // about ¾ cup)
- 1 (14.5-ounce) can diced tomatoes (with liquid)
- 4 cups water (or low FODMAP beef broth // see notes)
- 1 tablespoon Fody Foods Low FODMAP Vegetable Soup Base (or low FODMAP beef broth // see notes)
- 1 tablespoon Worcestershire sauce
- 1 ½ teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- Salt and pepper
Optional Garnish
- Chopped fresh parsley
Instructions
Slow Cooker
- 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.
- 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.
- 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.
- Serve soup warm topped with optional chopped fresh parsley.
Stovetop
- 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.
- 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.
- 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.
- 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.
Notes
Low FODMAP Serving: One serving (1 ⅔ cup) of this recipe contains low FODMAP amounts of ingredients. Individual tolerance may vary. For more information on specific ingredients, please refer to the Monash FODMAP App or check out the "FODMAP Notes" section (above the recipe).
Add low FODMAP garlic and onion flavor: Sometimes, I like to sauté ⅓ cup finely chopped leek leaves (green parts only) in 1-2 tablespoons garlic-infused olive oil in the skillet before browning the ground beef to add extra flavor. Learn more about these low FODMAP ingredients in my Low FODMAP Garlic & Onion Substitutes post.
Low FODMAP Beef Broth: If you can find it (or make your own), 4 cups of low FODMAP beef broth can be substituted for the 4 cups water + Fody's veggie soup base. You may need to add more or less salt depending on the sodium content of the broth used.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Cuisine: American
Nutrition
- Calories: 262
- Fat: 15 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 15 g
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Josh says
I think keeping the heat at medium boiled off too much of the water because I was left with four servings (even after adding a cup of water). It's still *super* delicious though.
Em Schwartz, MS, RDN says
Thanks for sharing your experience, Josh! Appliances can vary greatly in their heating capabilities. Is it possible to maintain a simmer at a lower temperature on your stove? If not, maybe try covering while simmering to help retain some of the liquid. -Emily
Roberta L Barnhart says
Is there something I can substitute for the Worcestershire sauce? It has onion, which I'm allergic to (which is why I'm on this site). Or is there a brand of Worcestershire sauce that doesn't have onion?
Em Schwartz, MS, RDN says
Hi Roberta, You could try this recipe from Georgia Eats, a fellow low FODMAP recipe creator. -Emily
MB says
in Canada you also have to be careful o f Worcestershire sauce as it has Malt Vinegar so not safe for Celiac
mevo says
Really loved this soup - was so happy to find something easy to make and fits the FODMAP criteria. (Newbie)
Jacob's Ma says
This is easy, tasty comfort food. Great for a cold winter day or anytime actually.
Kathy says
I've been searching for good recipes for my ibs hubby and this fits the bill! Thank you! I made this recipe tonight and it was a HUGE hit! I love the idea of subbing any other tolerated veggie that we might have on hand. Definitely a keeper recipe!
Sylvia says
My mom has served this soup for family wellness nd comfort food time for 30 years now.
When my IBS s acting up this s my life jacket
Syl
Em Schwartz, MS, RDN says
Thanks for sharing, Syl! Glad you can continue to enjoy a favorite comfort food. Best, -Em
Patricia says
Hello, I made this soup today using homemade chicken broth as I always have it on hand. This soup can be made with any number of vegetables that are tolerated. I used to make it years ago with barley and vegetables but not any more. My family loved it then and as empty nesters, my husband loves it as there’s more for him.
For “Frustrated”, I’d say add extra broth and omit the tomatoes. It will still be delicious! Thanks for the recipe and many others posted on your site. I’m looking forward to trying many of them.
Best regards,
Patricia
Shelby says
My kids loved this! They gushed about it through the whole meal. I subbed in parsnips and zucchini for potatoes and green beans since I didn't have those on hand. I also used homemade vegetable broth following Kate Scarlata and Dede Wilson's cookbook. I'll be making this again!
anne says
Could you use red skin potatoes?
Em Schwartz, MS, RDN says
Hi Anne, red-skinned potatoes can be used. Best, -Em
Jen says
Trying to manage IBS without meds and looking for recipes my entire family will eat. My 13-year old daughter helped me make this tonight. She loves veggie beef soup. No fresh green beans at the store, so used plain frozen, browned the ground beef in garlic infused olive oil and used a beef bone broth from Aldi that is supposed to be low FODMAP. Everyone at my house loved this soup! Thank you Emily!
Nica says
Hi there
Thank you for sharing. My husband has realized he cannot digest ground beef very well. Can I do it also with chicken breast?
Greetings from Switzerland
Nica
Em Schwartz, MS, RDN says
Hi Nica! I think you could modify this recipe to use chicken breast. My best suggestions would be to either 1) add diced cooked chicken breast at the end and heat until warm - or - 2) if using a slow cooker, add raw boneless chicken breast with the veggies and cook until everything is done, remove and shred the chicken, and then return it to the soup. The flavor will definitely be different and you may need to adjust the seasonings a little, but it should still be good. Hope that helps. Best, -Em
Frustrated says
I have been looking for recipes that arent expencive but tasts good. These look good but i cant have acid which means no tomatoes, citrus, vinegar etc. I dont know what I can put in to replace the tomatoes.
Em Schwartz, MS, RDN says
Hi there, it sounds like you have some (frustrating) dietary requirements that are beyond the scope of the low FODMAP diet. Do you have access to a dietitian? A dietitian can give you personalized recommendations based on your unique situation.
Jennifer Russo says
You will not be disappointed if you make this! Wonderful flavor!!
Ann S. says
I made this 10-Ingredient Low FODMAP Hamburger Vegetable Soup today, and I am so happy I found your recipe! It is really, really good. I made the recipe as it is written. But I made half the recipe as I am one person. I thought there was not much liquid. But it is perfect, more like a hearty stew. It is a winner, and I will make it again. Many thanks.
Kelly says
Love this recipe. It’s really filling, great leftover and easy to make