Low FODMAP Hamburger Soup
A veggie packed hearty soup with ground beef in a tomato broth.
Servings: 10 Servings
Equipment
Ingredients
- 2 pounds hamburger, lean (Note 1)
- 3 bell peppers any color (Note 2)
- 4 cups medium-sized red potatoes cubed
- ½ cup celery chopped
- 1 cup carrots diced
- 6 ounces tomato paste canned
- 10 ounces canned diced tomatoes with green chilies like Rotel
- 4 cups beef stock low FODMAP
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 teaspoons dried parsley
- ½ teaspoon ground oregano
- 2 tablespoon garlic infused olive oil
- ¼ cup green onion tops chopped
- parmesan cheese optional - Do not use if dairy free
Instructions
- In a large skillet, cook the hamburger until no longer pink. Add to a 6-quart slow cooker.
- Next, add the cubed potatoes - no need to peel unless you want to.
- Wash and chop the celery into ¼ inch pieces. Peel and dice the carrots. Next, wash and remove the stems and membranes of the bell peppers. Chop into ¼ inch pieces. Add the celery, carrots, and bell peppers to the slow cooker.
- Next, add the tomato paste and diced tomatoes with green chilies, undrained to the slow cooker.
- Add the beef stock and the salt, pepper, parsley, and oregano. Stir. Add the cover and cook on low for 7-8 hours or on high for 4-5 hours on low.
- Before serving add the garlic oil and green onion tops. Stir.
- Ladle into bowls and add grated parmesan cheese if wanted.
Notes
Note 1: For easier meal prep use frozen cooked ground beef.
Note 2: For less FODMAPs use all green peppers.
Storage: Keep leftovers in an airtight container in the refrigerator for up to four days. Freeze chilled leftovers for up to four months. Defrost for best results when reheating.
Low FODMAP Notes: Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results.
Nutrition Information
Serving: 1 cupCalories: 206kcalCarbohydrates: 33gProtein: 12gFat: 6gSugar: 11g
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