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

Low FODMAP Hamburger Vegetable Soup

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4.9 from 16 reviews

  • Author: Em Schwartz, MS, RDN
  • 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

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

Find it online: https://funwithoutfodmaps.com/low-fodmap-hamburger-vegetable-soup/