Vegetarian Classic Hamburger Soup

Total time1 hr

Prep time15 min

Cook time45 min

This hearty, chunky soup builds its flavor from a deeply savory tomato base, simmered with tender potatoes, sweet carrots, and crisp celery until every bite is warm and satisfying. Garlic and tomato paste get cooked down until fragrant, then a blend of thyme, oregano, and smoked paprika brings a cozy, slow-simmered depth to the broth. Frozen corn and green beans go in near the end, keeping their color and bite while soaking up all that seasoned tomato goodness. A shower of fresh parsley on top adds a bright, herby finish to each bowl. It's the kind of soup that feels like a classic comfort meal, and it fits neatly into a vegetarian rotation without losing any of that rich, stick-to-your-ribs appeal. Serve it with crusty bread for a filling, no-fuss dinner any night of the week.

About Fig

Fig 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 →

Ingredients

6 servings

1 lb ground beef (80/20)
Gardein Ultimate Plant Based Frozen Ground Be'f - 13.7 Oz Impossible Foods Ground Beef Meat from Plants - 12 oz Beyond Meat Beyond Beef Plant Based Ground Beef - 16 Oz MorningStar Farms Crumbles Plant Based Protein Vegan Meat Grillers - 12 Oz Lightlife Smart Ground Original Plant-Based Crumbles
See all
Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
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 ¾-inch cubes
1 can (14.5 oz) diced tomatoes, with juices
2 tbsp tomato paste
4 cups low-sodium beef broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will taste lighter and less meaty; a mushroom-rich vegetable broth gives the closest beefy flavor.
1 tsp worcestershire sauce
1 tsp dried thyme
1 tsp dried oregano
½ tsp smoked paprika
1 tsp salt, plus more to taste
½ 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 6–8 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!