This hearty soup is loaded with browned ground beef, tender Yukon Gold potatoes, and a rainbow of vegetables like carrots, celery, and crisp green beans, all simmered together in a rich beef broth base. Smoked paprika, oregano, and thyme bring warmth and depth to every spoonful, while diced tomatoes add a touch of brightness that ties the whole pot together. It's the kind of one-pot meal that tastes like it simmered all day, with layers of savory flavor built right from the start as the garlic and tomato paste caramelize together. A fresh scatter of parsley at the end brightens things up and makes it feel like a complete, satisfying dinner. Cozy, filling, and packed with real vegetables and protein, this is a great pick for a gluten free dinner rotation any night of the week.
About FigFig 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 →6 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
