Whole 30 Whole30 Smoky Hamburger Soup

Total time55 min

Prep time15 min

Cook time40 min

This hearty, deeply flavored soup is the kind of one-pot meal that makes you forget you're eating clean. Ground beef gets browned until rich and caramelized, then layered with smoked paprika, cumin, and fire-roasted tomatoes for a broth that tastes like it simmered all day — even though it comes together in under an hour. Russet potatoes and green beans bulk it up into something genuinely satisfying, while carrots and celery add sweetness and body to every spoonful. The tomato paste gets cooked down until it darkens and sticks to the pot, which is the kind of small step that makes a huge difference in depth of flavor. One of the trickier parts of eating this way is finding soups and stews that don't rely on beans, grains, or sneaky additives for substance — this one solves that problem with whole vegetables and a well-seasoned beef broth base. It makes six servings, so it's a smart choice for meal prep or feeding a crowd without spending your whole Sunday in the kitchen. Finish it with a handful of fresh parsley and you've got a bowl that looks as good as it tastes.

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Ingredients

6 servings

1 lb ground beef (85/15)
Simple Truth Organic Grass Fed Ground Beef 85/15 Kroger Ground Beef 85/15 SunFed Ranch 85% Lean 100% Grass Fed Organic Ground Beef Clayton's Organic 85% Lean 15% Fat Organic Ground Beef, 16 oz Nature's Promise Organic Grass-fed 85% Lean 15% Fat Ground Beef
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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
Chef's tip
Regular diced tomatoes are not fire-roasted, so the dish will be less smoky.
1 can (6 oz) tomato paste
4 cups beef broth
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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