Healthy Hamburger and Green Bean Soup
Warm, hearty, and packed with wholesome ingredients, this Healthy Hamburger and Green Bean Soup is the ultimate comfort food that doesn’t compromise on nutrition. Featuring lean ground beef, tender green beans, and a medley of fresh vegetables like sweet potatoes, carrots, and celery, this one-pot wonder is rich in flavor and brimming with vitamins. Simmered in a savory low-sodium beef broth with aromatic Italian herbs and a touch of garlic, this recipe is perfect for a cozy family dinner or meal prep for the week. Ready in just 50 minutes and naturally gluten-free, this healthy soup is as satisfying as it is easy to make. Garnish with fresh parsley for a burst of color and freshness, and enjoy a bowl of this nutrient-packed delight that’s sure to leave you feeling nourished and satisfied.
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Recipe Information
Ingredients
- 1 pound lean ground beef
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 medium carrot, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 2 cups fresh green beans, trimmed and cut into 1-inch pieces
- 1 14.5-ounce can diced tomatoes, canned with juice
- 4 cups low-sodium beef broth
- 1 medium sweet potato, peeled and diced
- 2 teaspoons dried Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium-high heat.
Add the lean ground beef and cook until browned, breaking it up into crumbles with a wooden spoon. Once cooked, transfer the beef to a plate lined with paper towels to drain excess fat.
In the same pot, add the diced onion, carrot, and celery. Sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced fresh green beans, canned diced tomatoes with their juice, and return the cooked ground beef to the pot.
Pour in the low-sodium beef broth and add the diced sweet potato. Stir in the dried Italian seasoning, salt, black pepper, and optional red pepper flakes.
Bring the soup to a boil over high heat, then reduce the heat to low and simmer uncovered for 20-25 minutes, or until the sweet potato is tender and the flavors have melded.
Taste the soup and adjust the salt and pepper as needed.
Ladle the soup into bowls, garnish with freshly chopped parsley, and serve warm.
Nutrition Facts
Calories |
218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.4 g | 11% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 635 mg | 28% | |
| Total Carbohydrate | 17.7 g | 6% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 7.1 g | ||
| Protein | 19.4 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 71 mg | 5% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 589 mg | 13% | |
*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.
