Thursday, March 1, 2018

Quick & Easy Low-FODMAP Vegetable Beef Soup

Low-FODMAP Quick & Easy Vegetable Beef Soup  /  Delicious as it Looks

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 potatoes leftover, so I was inspired to create this 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 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!

Low-FODMAP Quick & Easy Vegetable Beef Soup  /  Delicious as it LooksLow-FODMAP Quick & Easy Vegetable Beef Soup  /  Delicious as it Looks

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Quick & Easy Vegetable Beef Soup
Low-FODMAP, Gluten-Free, Dairy-Free
serves 4


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)

  1. In a stock pot or Dutch oven, brown and crumble the beef over medium-high heat. Drain fat.
  2. 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.

Low-FODMAP Quick & Easy Vegetable Beef Soup  /  Delicious as it Looks

Disclosure: I am an affiliate of FODY Foods, which means that if you click on any of the links and purchase the product, I receive an affiliate commission (at no additional cost to you). However, please note that I only recommend products that I myself enjoy, am excited about, and that I feel provide value to my readers. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255 "Guides Concerning the Use of Endorsements and Testimonials in Advertising."

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