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 certain ingredients that are either frequently asked about or that 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 FODMAP-free food. Enjoy according to your appetite.
Canned tomatoes have a low FODMAP serving of “â…— cup” or 92 grams. In the US, 92 grams is about â…“ cup of canned tomatoes – based on the serving size information listed on the nutrition facts panel of many US canned tomato products. Larger servings contain higher amounts of excess fructose. Double-check ingredients and select products without any high FODMAP ingredients, like onion or garlic.
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
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. Storage: Refrigerate in an airtight container for use within 3-4 days. Freeze for up to 3 months.
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:Â 1 serving (1 cup) of this recipe is low FODMAP by ingredients. For more information on individual ingredients, please refer to the Monash FODMAP app or check out the FODMAP Notes section (above the recipe) in the post.
- 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.
Nutrition
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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