Eosinophilic Esophagitis Friendly Classic Hamburger Soup
Total time1 hr
Prep time15 min
Cook time45 min
4.5(16)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more āIngredients
6 servings
- 1 lb ground beef (80/20)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and diced
- 3 stalks celery, diced
- 2 medium yukon gold potatoes, peeled and cut into Ā¾-inch cubes
- 1 can (14.5 oz) diced tomatoes, with juices
- 2 tbsp tomato paste
- 4 cups low-sodium beef broth
- 1 tsp worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried oregano
- Ā½ tsp smoked paprika
- 1 tsp salt, plus more to taste
- Ā½ tsp black pepper, plus more to taste
- 1 cup frozen green beans, cut into 1-inch pieces
- 1 cup frozen corn kernels
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no pink remains, about 6ā8 minutes. Tilt the pot and spoon off all but about 1 tablespoon of the rendered fat.
- 2
Reduce the heat to medium. Add the onion, carrots, and celery to the pot and cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!