Hamburger Vegetable Soup
This cozy hamburger vegetable soup recipe is loaded with tasty low carb ingredients, and it's full of nutrition.
Servings: 8 servings
Equipment
Ingredients
- 1 lb lean ground beef
- 1 onion chopped
- 2 cloves garlic minced
- 3 cups cauliflower florets
- 1 cup cauliflower rice
- ½ cup carrot sliced
- 1 cup celery sliced
- 14 oz canned diced tomatoes with juices
- 6 cups beef broth
- 1 cup green beans
- 1 teaspoon Italian seasoning
- salt & pepper to taste
Instructions
- Brown ground beef, onion and garlic until no pink remains. Drain fat.
- Add all remaining ingredients and bring to a boil.
- Reduce heat to a simmer and let cook 15 minutes or until vegetables are tender.
Video
Notes
- Store leftover soup in an airtight container in the fridge for 3-4 days and reheat on the stovetop.
- For freezing, portion into zippered bags or freezer-safe containers for up to a month. Thaw in the fridge overnight before reheating.
Nutrition
Serving: 2cups | Calories: 130kcal | Carbohydrates: 9g | Protein: 16g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 812mg | Potassium: 672mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1551IU | Vitamin C: 36mg | Calcium: 65mg | Iron: 3mg