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Low FODMAP Vegetable Beef 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
Cook Time 30 minutes
Total Time 40 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.