Vegetarian Paleo Hamburger Soup

Total time55 min

Prep time15 min

Cook time40 min

This hearty, vegetable-packed soup builds layers of flavor from a slow sauté of onion, carrots, and celery, deepened with garlic and tomato paste until everything turns rich and fragrant. Tender Yukon Gold potatoes simmer alongside diced tomatoes, smoked paprika, oregano, and thyme until the broth turns thick and savory, and a final handful of green beans keeps the texture bright and crisp-tender. Fresh parsley scattered over the top adds a clean, herby finish to every bowl. It's the kind of comforting, one-pot dinner that eats like a classic winter soup, packed with hearty vegetables in every spoonful. This is a great fit for a vegetarian table, delivering all the cozy, slow-simmered flavor you want without any fuss.

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Ingredients

6 servings

1 lb ground beef (85% lean)
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.
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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