Vegan Paleo Hamburger Soup

Total time55 min

Prep time15 min

Cook time40 min

This hearty, vegetable-packed soup simmers carrots, celery, potatoes, and green beans in a rich, tomato-forward broth built with garlic, smoked paprika, and warm herbs like oregano and thyme. Tomato paste and diced tomatoes deepen the flavor into something savory and satisfying, while tender potato cubes give every spoonful a comforting, stick-to-your-ribs quality. The green beans go in near the end so they keep their bite, adding a fresh, crisp contrast to the slow-simmered vegetables underneath. Finished with a scatter of chopped parsley, it's the kind of one-pot meal that tastes even better the next day. It's a great option to add to your vegan rotation, especially on a chilly night when you want something warm, filling, and easy to make in a single pot.

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Ingredients

6 servings

1 lb ground beef (85% lean)
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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.
2 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, peeled and 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 dried oregano
1 tsp dried thyme
½ tsp smoked paprika
1 tsp salt, plus more to taste
½ tsp black pepper, plus more to taste
2 cups green beans, trimmed and cut into 1-inch pieces
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 at the center, about 7–8 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 5–6 minutes.

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