Vegetarian Gluten Free Hamburger Soup

Total time55 min

Prep time15 min

Cook time40 min

This hearty, chunky soup is built on a rich tomato base loaded with tender Yukon Gold potatoes, sweet carrots, celery, and a savory garlic-and-onion foundation that gets deepened with tomato paste, smoked paprika, and Italian seasoning. Everything simmers together until the potatoes turn fork-tender, then frozen green beans get stirred in at the end for a pop of fresh color and bite. A finishing shower of chopped parsley adds brightness right before serving, making every spoonful taste like a slow-simmered, cold-weather classic. The texture is thick and satisfying, with plenty of vegetables in every bite and a broth that's deeply flavored from all that garlic and tomato paste working together. It's an easy one-pot dinner that comes together mostly hands-off once the vegetables hit the pot, and it reheats beautifully for lunches all week. This version fits neatly into a vegetarian kitchen, so you can ladle it up without a second thought.

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Ingredients

6 servings

1 lb lean ground beef
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
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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 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
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 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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