Checking the ingredient list, there's no dairy here at all—no butter, cream, milk, or cheese to worry about—so this hearty soup is naturally an easy fit for a dairy free table. Browned ground beef gets simmered down with tender carrots, celery, and Yukon Gold potatoes in a rich, tomato-based broth, while smoked paprika, oregano, and thyme build serious depth of flavor. Green beans go in near the end so they stay bright and just tender, giving the whole pot a nice contrast in texture. It's the kind of one-pot meal that tastes even better the next day, with a savory broth thickened naturally by the potatoes and tomato paste. A scattering of fresh parsley at the end brightens every bowl without adding anything you'd need to think twice about. This one's a genuinely solid choice to keep in your dairy free rotation.
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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 at the center, about 7–8 minutes. Drain off any excess fat, leaving about 1 tablespoon in the pot.
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 5–6 minutes.
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