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    Home » Beef » Low FODMAP Hamburger Vegetable Soup

    Low FODMAP Hamburger Vegetable Soup

    Published: Oct 1, 2020 | Updated: Mar 17, 2022 by Em Schwartz, MS, RDN

    Jump to Recipe·Print Recipe
    A bowl of soup made with ground beef, potatoes, carrots, tomatoes and green beans is surrounded by a spoon, white cloth napkin, and a partial bowl of soup. In the white space, black text reads "Low FODMAP Hamburger and Vegetable Soup
    Two bowls of hamburger veggie soup sit in front of a slow cooker. A text overlay reads "Low FODMAP Hamburger Vegetable Soup"
    Looking down at a bowl of soup made with ground beef, potatoes, tomatoes, carrots, and green beans. In the white space above the bowl, black text reads Low FODMAP Hamburger Vegetable Soup.
    This post contains affiliate links. If you click on a link and make a purchase, I may receive a small commission at no extra cost to you.

    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.

    A bowl of hamburger veggie soup sitting on white marble counter with a spoon, white cloth napkin, and second bowl of soup surrounding it.

    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!

    Jump to:
    • Shopping list
    • Low FODMAP notes
    • Slow Cooker Instructions
    • Stovetop Instructions
    • Serve this with
    • Variations
    • Recipe
    Ingredients needed to make Low FODMAP Hamburger Vegetable Soup are measured out into individual white bowls.

    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 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.

    Two bowls of hamburger and veggie soup sit in front of the slow cooker where it was made.

    Slow Cooker Instructions

    To make this low FODMAP soup in the slow cooker, simply:

    A skillet with browned ground beef.

    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.

    A slow cooker filled with all of the ingredients needed to make hamburger vegetable soup

    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.

    Two bowls filled with a vegetable beef soup sit on a white marble counter with a white cloth napkin. The soup is topped with chopped fresh parsley.

    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
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    Recipe

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    A bowl of soup made with ground beef, potatoes, carrots, tomatoes, and green beans.

    Low FODMAP Hamburger Vegetable Soup


    ★★★★★

    5 from 14 reviews

    • Author: Em Schwartz, MS, RDN
    • Total Time: 6 hours 15 minutes
    • Yield: 6 (1 ⅔ cup) servings 1x
    • Diet: Low Lactose
    Print Recipe
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    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

    Scale
    • 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

    1. 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.
    2. 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.
    3. 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.
    4. Serve soup warm topped with optional chopped fresh parsley.

    Stovetop

    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.

    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

    Keywords: Slow Cooker

    Did you make this recipe?

    Tag @funwithoutfodmaps on Instagram and hashtag it #funwithoutfodmaps

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    Looking down at a bowl of soup made with ground beef, potatoes, tomatoes, carrots, and green beans. In the white space above the bowl, black text reads Low FODMAP Hamburger Vegetable Soup.
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    Reader Interactions

    Comments

    1. Sylvia says

      June 07, 2022 at 10:49 pm

      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

      ★★★★★

      Reply
      • Em Schwartz, MS, RDN says

        June 08, 2022 at 10:43 am

        Thanks for sharing, Syl! Glad you can continue to enjoy a favorite comfort food. Best, -Em

        Reply
    2. Patricia says

      February 05, 2022 at 12:02 pm

      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

      Reply
    3. Shelby says

      December 02, 2021 at 7:30 pm

      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!

      ★★★★★

      Reply
    4. anne says

      November 12, 2021 at 4:38 pm

      Could you use red skin potatoes?

      Reply
      • Em Schwartz, MS, RDN says

        November 13, 2021 at 11:37 am

        Hi Anne, red-skinned potatoes can be used. Best, -Em

        Reply
    5. Jen says

      November 02, 2021 at 12:56 am

      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!

      ★★★★★

      Reply
    6. Nica says

      October 21, 2021 at 4:11 am

      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

      Reply
      • Em Schwartz, MS, RDN says

        October 21, 2021 at 10:29 am

        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

        Reply
    7. Frustrated says

      July 30, 2021 at 10:25 am

      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.

      Reply
      • Em Schwartz, MS, RDN says

        July 30, 2021 at 5:40 pm

        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.

        Reply
    8. Jennifer Russo says

      June 30, 2021 at 8:07 pm

      You will not be disappointed if you make this! Wonderful flavor!!

      ★★★★★

      Reply
    9. Ann S. says

      November 14, 2020 at 12:32 pm

      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.

      ★★★★★

      Reply
    10. Kelly says

      November 14, 2020 at 11:44 am

      Love this recipe. It’s really filling, great leftover and easy to make

      ★★★★★

      Reply
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