Low FODMAP Vegetable Beef Soup

A quick and easy classic recipe, Low FODMAP Vegetable Beef Soup features carrots, celery, tomatoes, potatoes, green beans, and ground beef.

I don’t know about you, but I grew up on Campbell’s condensed soups. My favorites were tomato and vegetable beef. They were both so comforting and a must when I was sick. Lots of crackers were required too. Especially those little oyster crackers. Yum.

I recently found myself with half a pound of ground beef and some leftover potatoes, so I was inspired to create a recipe with those ingredients. At the time I was developing this recipe we were going through a cold spell, with lows below zero, so this soup really hit the spot. I wanted it to taste like how I remember Campbell’s tasting and I think I came pretty darn close. Maybe even better considering it’s homemade, chunky, and onion-free!

The best thing about this Low FODMAP Vegetable Beef Soup recipe is how easy and quick it is. I used FODY Vegetable Soup Base, which adds lots of delicious savoriness, and some of my favorite herbs and vegetables. This is an amazing soup and I just made up a big batch this weekend to freeze and enjoy for the remainder of the winter – well, at least what’s left of it!

Try these other low FODMAP soup recipes from my collection:

• Chicken Noodle Soup
• Italian Turkey Sausage Soup
• Curried Lentil Quinoa Soup

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Low FODMAP Vegetable Beef Soup

A quick and easy classic recipe, Low FODMAP Vegetable Beef Soup features carrots, celery, tomatoes, potatoes, green beans, and ground beef.

Course Soup

Cuisine American

Keyword beef, gluten-free, low-fodmap, soup, vegetable, vegetables

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 people

Ingredients

• 1/2 pound lean ground beef
• 1 14.5 oz. can diced tomatoes
• 2 cups medium diced red potatoes (1/2″ cubes)
• 2 large carrots, peeled and thinly sliced
• 1 rib celery, thinly sliced
• 1 cup cut green beans (fresh or frozen)
• 4 scallions, green parts only, thinly sliced
• 4 1/2 cups water
• 1 tablespoon FODY Vegetable Soup Base
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon ground black pepper
• salt to taste (I added about 1/2 teaspoon)

Instructions

• In a stock pot or Dutch oven, brown and crumble the beef over medium-high heat. Drain fat.
• Add the tomatoes, potatoes, carrots, celery, green beans, and scallions. Stir in the water and bring to a boil. Stir in the FODY vegetable soup base, Worcestershire sauce, basil, thyme, rosemary and pepper. Add salt to taste. Reduce heat and simmer 20 to 30 minutes, or until the potatoes and veggies are tender. Serve.

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