Vegetarian Whole30 Smoky Hamburger Soup

Total time55 min

Prep time15 min

Cook time40 min

This hearty, smoky soup builds its deep flavor from smoked paprika, cumin, and fire-roasted tomatoes, with tomato paste cooked down until it turns rich and concentrated. Tender potato cubes and crisp-tender green beans give it real substance, while sliced carrots and celery add sweetness and body to every spoonful. A savory broth ties it all together, simmered low and slow so the vegetables soak up all that smoky depth. Finished with a scatter of fresh parsley, it's the kind of bowl that feels both rustic and comforting. This one's a great fit for a vegetarian table, no reservations needed.

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Ingredients

6 servings

1 lb ground beef (85/15)
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 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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