Hamburger Minestrone Soup South Beach Diet
Warm, hearty, and packed with nutrition, this Hamburger Minestrone Soup South Beach Diet recipe is the perfect blend of comfort and health-conscious eating. Featuring lean ground beef, vibrant vegetables like zucchini, cabbage, and green beans, and a rich base of diced tomatoes and low-sodium broth, this soup is bursting with flavor while staying low-carb and high-protein. The addition of Italian seasoning and fresh parsley brings a delightful herbaceous touch, making it a satisfying choice for lunch or dinner. Ready in just 45 minutes, this easy one-pot meal is ideal for busy weeknights. Whether you're following the South Beach Diet or simply looking for a wholesome, flavorful soup, this dish is a must-try! Perfectly portioned to serve six, this recipe is a crowd-pleaser for health-conscious families.
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Recipe Information
Ingredients
- 1 pound lean ground beef (90% lean or higher)
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 stalks celery, diced
- 1 medium carrot, diced
- 1 medium zucchini, diced
- 3 cloves garlic, minced
- 1 14-ounce can diced tomatoes (no added sugar), with juices
- 4 cups low-sodium chicken or beef broth
- 2 cups cabbage, shredded
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 teaspoon Italian seasoning
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the ground beef and cook, breaking it into small pieces with a wooden spoon, until browned and fully cooked, about 5-7 minutes. Drain any excess fat, then transfer the beef to a plate and set aside.
In the same pot, add the onion, celery, and carrot. Cook for 5 minutes, stirring occasionally, until the vegetables start to soften.
Stir in the garlic and zucchini, and cook for an additional 2 minutes until fragrant.
Add the cooked ground beef back to the pot along with the diced tomatoes (with juices), chicken or beef broth, cabbage, green beans, Italian seasoning, salt, and pepper. Stir well to combine.
Bring the mixture to a boil over high heat, then reduce the heat to low and simmer for 20 minutes, or until the vegetables are tender.
Taste and adjust the seasoning if needed.
Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve warm.
Nutrition Facts
Calories |
1635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.0 g | 110% | |
| Saturated Fat | 29.6 g | 148% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 2074 mg | 90% | |
| Total Carbohydrate | 76.2 g | 28% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 37.7 g | ||
| Protein | 136.4 g | 273% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 470 mg | 36% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 4616 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
