Low Sodium Hearty Hamburger Soup
Warm, comforting, and bursting with flavor, this **Low Sodium Hearty Hamburger Soup** is the perfect wholesome meal for chilly evenings or weeknight dinners. Made with lean ground beef, a vibrant medley of fresh vegetables, and aromatic herbs like thyme, basil, and oregano, this soup delivers all the satisfying taste of traditional hamburger soup with a heart-healthy, low-sodium twist. Simmered in no-salt-added beef broth and tomatoes, it’s brimming with nourishing ingredients like green beans, carrots, and potatoes while staying lighter on sodium. Quick to prepare in under an hour and loaded with savory goodness, this cozy soup is ideal for meal prep or feeding a hungry crowd. Enjoy it with a sprinkle of fresh parsley and a side of crusty bread for a complete, guilt-free comfort food experience!
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Recipe Information
Ingredients
- 1 pound lean ground beef
- 1 tablespoon olive oil
- 1 whole large onion, diced
- 3 units garlic cloves, minced
- 3 units carrots, diced
- 2 units celery stalks, diced
- 1 unit red bell pepper, diced
- 2 medium potatoes, peeled and cubed
- 4 cups low sodium beef broth
- 1 15-ounce can no salt added canned diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 0.5 teaspoon black pepper
- 1 unit bay leaf
- 1 cup green beans, trimmed and chopped
- 1 cup corn kernels, fresh or frozen
- 0.25 cup fresh parsley, chopped
Instructions
In a large pot or Dutch oven, heat olive oil over medium heat.
Add diced onion and minced garlic, and sauté until the onion becomes translucent, about 4-5 minutes.
Increase the heat to medium-high, add the lean ground beef, and cook until browned, breaking it up with a spoon as it cooks. Once cooked, drain any excess fat.
Stir in the carrots, celery, red bell pepper, and potatoes. Cook for another 5 minutes, stirring occasionally.
Add the low sodium beef broth, canned diced tomatoes, tomato paste, dried thyme, basil, oregano, black pepper, and bay leaf. Stir well to combine.
Bring the soup to a boil, then reduce the heat to low and let it simmer for 20 minutes, or until the vegetables are tender.
Add the green beans and corn kernels. Continue to simmer for another 10 minutes until the green beans are tender yet crisp and the corn is cooked through.
Remove the bay leaf and discard.
Stir in the chopped fresh parsley, adjusting the seasoning with additional black pepper if necessary.
Ladle the soup into bowls and serve hot.
Nutrition Facts
Calories |
1727 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.9 g | 69% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 281 mg | 94% | |
| Sodium | 1172 mg | 51% | |
| Total Carbohydrate | 195.4 g | 71% | |
| Dietary Fiber | 35.2 g | 126% | |
| Total Sugars | 56.3 g | ||
| Protein | 128.8 g | 258% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 548 mg | 42% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 6188 mg | 132% | |
*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.
