Dairy-Free Hearty Hamburger Soup
Warm up with a bowl of Dairy-Free Hearty Hamburger Soup, a robust and comforting one-pot meal packed with flavor and nourishing ingredients. This wholesome soup combines lean ground beef, vibrant vegetables like carrots, celery, and bell peppers, and tender potatoes simmered in a savory beef broth infused with Worcestershire sauce, herbs, and tomato paste. Perfect for meal prepping or feeding a crowd, this dairy-free recipe comes together in under an hour and delivers rich, hearty goodness with every spoonful. Finished with frozen peas and fresh parsley for a burst of color and freshness, it’s the ultimate feel-good, family-friendly dish that’s both allergy-friendly and soul-satisfying. Serve it piping hot for a cozy dinner paired with crusty bread or a side salad. An ideal choice for those seeking a dairy-free comfort food packed with protein, vegetables, and flavor.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound lean ground beef
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 3 medium carrots, diced
- 3 celery stalks, diced
- 1 medium red bell pepper, diced
- 2 medium potatoes, peeled and diced
- 4 cups beef broth
- 14.5 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped
Instructions
In a large pot, heat the olive oil over medium heat.
Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes.
Add the diced onion and minced garlic to the pot, and sauté until the onion is translucent, about 3 minutes.
Add the diced carrots, celery, red bell pepper, and potatoes. Stir to combine and cook for another 5 minutes.
Pour in the beef broth, canned diced tomatoes (with juices), and tomato paste, stirring until the tomato paste is fully incorporated.
Season with Worcestershire sauce, dried thyme, dried oregano, salt, and black pepper, then stir well.
Bring the soup to a gentle boil, then reduce the heat to low. Cover and let it simmer for 25-30 minutes or until the vegetables are tender.
Add the frozen peas and cook for an additional 5 minutes.
Remove from heat and stir in the fresh parsley.
Taste and adjust the seasoning if needed. Serve hot.
Nutrition Facts
Calories |
1870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.7 g | 100% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 289 mg | 96% | |
| Sodium | 7364 mg | 320% | |
| Total Carbohydrate | 164.1 g | 60% | |
| Dietary Fiber | 36.8 g | 131% | |
| Total Sugars | 50.3 g | ||
| Protein | 130.1 g | 260% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 558 mg | 43% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 5666 mg | 121% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
