This recipe for Lightened Up Hamburger Soup is from Addie Gundry’s The Lighten Up Cookbook.
“It’s incredible how a few simple substitutions can make a world of difference in lightening up your favorite recipes. For this hamburger soup, I used a leaner ground beef and low-sodium, fat-free broth, along with plenty of veggies, to make this a guilt-free dish.”
Copyright © 2018 by Addie Gundry in The Lighten Up Cookbook and reprinted by permission of St. Martin’s Griffin.
Find other recipes from this cookbook here.
- 1 pound lean ground beef
- ½ cup chopped onion
- 2 cloves garlic, minced
- 2 potatoes, peeled and cut into bite-size pieces
- 2 carrots, sliced
- 1 cup fresh green beans, cut into ¼- to ½-inch pieces
- ½ cup celery, sliced
- 1 (14-ounce) can fire-roasted diced tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 3 cups low-sodium, fat-free beef broth
- ½ teaspoon kosher salt, plus more if needed
- ¼ teaspoon black pepper, freshly ground, plus more if needed
- 1 In a large soup pot, cook the ground beef, onion, and garlic over medium heat until the beef is browned, about 8 minutes.
- 2 Add the potatoes, carrots, green beans, and celery. Stir and cook for 7 to 8 minutes or until slightly softened.
- 3 Add the tomatoes, tomato paste, Worcestershire sauce, beef broth, salt, and pepper. Stir.
- 4 Bring to a boil, then lower the heat to a simmer and cook for 35 to 40 minutes or until the vegetables are tender.
- 5 Taste for seasoning and add more salt and pepper if needed.