Gluten Free Hamburger Soup

Total time55 min

Prep time15 min

Cook time40 min

4.8

(21)

This hearty, vegetable-packed soup is the kind of meal that makes you want to pull up a chair and stay awhile — rich beef broth, tender Yukon Gold potatoes, sweet carrots, and lean ground beef all simmering together into something deeply satisfying. The smoked paprika and tomato paste give the broth a subtle depth that tastes like it's been cooking all day, even though the whole pot comes together in well under an hour. One of the trickier parts of eating wheat-free is navigating soups and broths, since hidden gluten can sneak in through Worcestershire sauce or store-bought stock — so checking that your beef broth and Worcestershire are certified gluten-free is the one step worth pausing on before you start. Everything else here is naturally free of wheat and grains, built entirely from whole vegetables, ground beef, and pantry spices. The frozen green beans go in at the very end so they stay bright and just-tender rather than mushy, which is a small detail that makes a big difference in the final bowl. A handful of fresh flat-leaf parsley on top adds a pop of color and a little freshness to balance all that savory warmth. This recipe serves 6, so it's ideal for feeding a crowd or stocking the fridge with lunches that actually reheat beautifully.

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Ingredients

6 servings

1 lb lean ground beef
1 tbsp olive oil
1 medium yellow onion, diced
3 medium carrots, peeled and sliced into ¼-inch rounds
3 stalks celery, sliced
3 cloves garlic, minced
2 medium yukon gold potatoes, cut into ¾-inch cubes
1 can (14.5 oz) diced tomatoes, with juices
2 tbsp tomato paste
4 cups beef broth
1 tsp worcestershire sauce
1 tsp dried italian seasoning
½ tsp smoked paprika
1 cup frozen green beans, cut into 1-inch pieces
salt and pepper, to taste

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no pink remains, about 6–8 minutes. Drain off any excess fat, leaving about 1 tablespoon in the pot.
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.

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