Lightened Up Hamburger Soup

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.

Ingredients

• 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

Preparation

• 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.