Plant Based Hamburger Soup

Servings: 8

Prep: 15 min

Cook: 1 hr

Ingredients

1

lb

Plant-Based Ground Beef

1

Tbsp

Garlic

(minced)

1

cup

Water

6

cups

Vegetable Stock

⅓

cup

short Grain Brown Rice

2

cups

green onions

(sliced)

3 medium

Carrots

(sliced)

3–4

stalks

Celery

(sliced)

1-2

small

Zucchini

(sliced)

1

small head

Broccoli

(sliced)

14.5

ounce can

Diced Tomatoes

(with liquid)

¼

cup

Ketchup

1

tsp

Freshly Ground Black Pepper

1

tsp

Dried Basil

2

tsp

Seasoned Salt

1

Bay Leaf

CLOSE

Directions

1

Heat the garlic (1 Tbsp, minced) oil in a large stock pot over medium/high heat.

2

Add the plant-based ground beef (1 lb) and sauté until browned.

3

Deglaze the bottom of the pan with 1 cup of water.

4

Add the vegetable stock (6 cups), short grain brown rice (⅓ cup), green onions (2 cups, sliced), diced tomatoes (14.5 ounce can, with liquid), ketchup (¼ cup), black pepper (1 tsp), dried basil (1 tsp), seasoned salt (2 tsp), carrots (3 medium, sliced), celery (3–4 stalks, sliced), zucchini (1-2 small, sliced), broccoli (1 small head, sliced) and bay leaf (1). Stir to combine.

5

Bring the soup to a boil. Reduce heat to low/simmer, cover the pot, and cook for one hour.

6

Serve hot with your favorite crusty bread or some saltines.

Extra Notes

I usually prefer to cook the plant-based ground beef in the oven instead of on the stovetop. I bake it at 400°F, checking on it in intervals that get shorter as it cooks. For example, I start with one 20-minute interval, followed by two 10-minute intervals, and then 5-minute checks until I’m satisfied with the texture. I tend to cook it a bit drier than usual when adding it to soup. I start this process first and add the cooked plant-based beef at the very end.
Recipe inspired by Kosher Everyday