Vegetarian Whole30 Hamburger Soup

Total time55 min

Prep time15 min

Cook time40 min

This hearty pot of soup is loaded with tender potatoes, sweet carrots, celery, and green beans, all simmered together in a rich, savory tomato broth. Garlic, oregano, thyme, and smoked paprika build deep, comforting flavor in every spoonful, while a spoon of tomato paste rounds out that classic long-simmered taste. A scatter of fresh parsley right before serving adds a bright, herby finish. It's the kind of one-pot meal that's easy to portion out for the week, with vegetables front and center in a broth that tastes like it's been simmering all day. This is a solid pick for a vegetarian kitchen, easy to load up on veggies and make your own.

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Ingredients

6 servings

1 lb lean ground beef
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.
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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