Vegan Whole30 Smoky Hamburger Soup

Total time55 min

Prep time15 min

Cook time40 min

Smoky paprika, cumin, and oregano build deep, savory flavor into this hearty pot of soup, while fire-roasted tomatoes and a spoonful of tomato paste give the broth a rich, slightly sweet backbone. Tender potato cubes and crisp-tender green beans add satisfying bulk and texture, and a base of softened onion, carrot, and celery brings everything together into a comforting, stick-to-your-ribs bowl. It simmers low and slow so every vegetable soaks up that smoky, savory broth, then gets ladled up and finished with a scatter of fresh parsley for brightness. This one is a great option for a plant-based table, delivering all the cozy, deeply seasoned flavor of a classic hamburger soup without missing a beat. Keep it in rotation for chilly nights when you want something warming, filling, and packed with vegetables in every spoonful.

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Ingredients

6 servings

1 lb ground beef (85/15)
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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 tsp smoked paprika
1 tsp ground cumin
½ tsp dried oregano
¼ tsp black pepper
1 can (14.5 oz) fire-roasted diced tomatoes
1 can (6 oz) 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.
2 medium russet potatoes, peeled and cut into ¾-inch cubes
1 ½ cups green beans, trimmed and cut into 1-inch pieces
1 tsp salt, plus more to taste

For serving

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

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