Vegan Whole30 Hamburger Soup

Total time55 min

Prep time15 min

Cook time40 min

This hearty, vegetable-packed soup is built for a chilly night, with tender potatoes, sweet carrots, and crisp-tender green beans simmered together in a rich, savory tomato broth. A quick sauté of onion, celery, and garlic forms the aromatic base, while tomato paste, smoked paprika, and dried herbs give the broth serious depth without a long ingredient list. Everything cooks together in one pot, so the potatoes turn fork-tender and the green beans keep just enough bite for texture in every spoonful. It's the kind of comforting, ladle-into-a-bowl meal that reheats beautifully for lunches all week. A scattering of fresh parsley at the end brightens the whole pot right before serving. This one is a genuinely solid pick for a plant-based table, no fuss required.

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Ingredients

6 servings

1 lb lean ground beef
Gardein Ultimate Plant Based Frozen Ground Be'f - 13.7 Oz MorningStar Farms Crumbles Plant Based Protein Vegan Meat Grillers - 12 Oz Lightlife Smart Ground Original Plant-Based Crumbles Gardein Ultimate Plant-Based Crumbles Ground Be'f RollinGreens Plant-Based Me'Eat Ground Taco
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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
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 tbsp tomato paste
1 tsp dried oregano
1 tsp dried thyme
½ tsp smoked paprika
½ tsp black pepper
1 tsp salt, plus more to taste
2 cups green beans, trimmed and cut into 1-inch pieces

For serving

2 tbsp fresh 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 6–8 minutes. Drain any excess fat, leaving about 1 tablespoon in the pot.
2
Add the onion, carrots, and celery to the pot. Cook over medium heat, stirring occasionally, until the onion is softened and translucent, about 5 minutes.

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