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Plant Based Hamburger Soup Recipe using Beyond Beef
5 from 1 vote
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Plant Based ‘Hamburger’ Soup

This plant based version of hamburger soup is the ultimate comfort food on a cold day. Full of healthy ingredients, it comes together with no time at all!

Course Lunch, Main Course, Soup
Cuisine American
Keyword Hamburger, soup, Vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Author Fraîche

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 2 cups yellow onion (finely chopped: 1 - 2 onions)
  • 1 package Beyond Beef (453 grams)
  • 2 cloves garlic (crushed)
  • 2 cups carrots, peeled (sliced and quartered)
  • 1 cup celery (sliced: 2 stalks)
  • 4 cups cabbage (thinly sliced: 1 lb)
  • 2 large yellow or white potatoes, unpeeled (cut into ½” pieces*)
  • 3 tablespoons tomato paste
  • 1-796 mL can diced tomatoes
  • 2-3 L vegetable broth
  • Salt and pepper to taste
  • Chopped flat leaf parsley to garnish (optional)

Instructions

  1. In a large heavy bottomed pot over medium heat, add the oil. Add in the diced onions and sauté until soft and translucent, 4 – 5 minutes.
  2. Add in the Beyond Beef and garlic and cook with the onions until lightly browned, 8 – 10 minutes. Add in the carrots, celery, cabbage and potatoes and continue to cook until the vegetables have softened. Add in the tomato paste, diced tomatoes, and 2 litres of the broth and let simmer 20-30 minutes. Thin with additional broth if needed and season with salt and pepper to taste.
  3. Sprinkle with parsley and enjoy!

Recipe Notes

*you can substitute macaroni for the potatoes if desired. Simply add 2 cups of cooked macaroni to the soup once it is fully cooked.