One Pot Dairy Free Hamburger Soup

Ingredients

Protein and base
• 1 lb (450 g) lean ground beef — choose 85/15 for flavor and less splatter.
• 1 tbsp olive oil — used only if pan looks dry while browning.

Vegetables and aromatics

• 1 large yellow onion, diced (about 1.5 cups)
• 3 medium carrots, peeled and sliced 1/4-inch
• 2 stalks celery, sliced 1/4-inch
• 3 cloves garlic, minced
• 2 medium Yukon Gold or Russet potatoes, cut into 1/2-inch cubes

Liquids and canned goods
• 6 cups (1.4 L) beef or chicken broth — use low-sodium to control salt.
• 1 can (14.5 oz) diced tomatoes with juices
• 2 tbsp tomato paste — concentrates flavor and body.

Seasonings and finishing

• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp smoked paprika (optional)
• 1 bay leaf
• Salt and freshly ground black pepper to taste
• 2 tbsp chopped fresh parsley, stirred in at the end

Dairy-free thickening and additions
• Optional: 1 tbsp cornstarch mixed with 2 tbsp cold water for a slightly thicker broth; add only near the end.
• Optional: 1 cup frozen peas or green beans added in last 5 minutes.

Ingredient notes:
Use room-temperature ground beef for even browning. Choose firm potatoes that hold shape. If substituting for a lower-fat soup, brown beef in a nonstick pan and drain excess fat before returning to the pot.

Equipment and mise en place

Essential equipment
• Large Dutch oven or heavy-bottomed pot (6–8 qt) — retains heat and prevents scorching during simmering.
• Wooden spoon or heatproof spatula for deglazing and stirring.
• Sharp chef's knife and cutting board — uniform vegetable cuts ensure even cooking.

Mise en place steps

1. Dice onion, slice carrots and celery, cube potatoes, and mince garlic; keep items in separate bowls.
2. Measure spices: oregano, basil, paprika, and bay leaf in a small dish for quick addition.
3. Open canned tomatoes and have tomato paste measured and ready to stir in.
4. Have broth at room temperature or slightly warmed to avoid cooling the pot when added.

Timing and heat control
Pre-heating the pot for 1–2 minutes over medium-high before adding fat helps prevent sticking. When browning meat, avoid crowding; the goal is color for flavor, not fully cooked-through squares. Reduce to medium once vegetables are added to avoid over-browning the garlic and to develop a balanced, clear broth.

Cooking Process

Step 1 — Brown the beef
Heat the pot over medium-high. Add ground beef in a single layer; let it sear undisturbed for 1–2 minutes to develop browned bits. Use a wooden spoon to break into bite-size pieces and continue cooking until no longer pink, about 6–8 minutes. If the beef releases a lot of fat, tilt the pot and spoon out excess, leaving enough to coat the pan.
Step 2 — Build the flavor
Lower heat to medium, add onions, carrots, and celery; sauté 5–7 minutes until softened and translucent. Stir in garlic and cook 30–45 seconds until fragrant but not browned. Add tomato paste and stir to toast 1 minute — this deepens umami.
Step 3 — Deglaze and combine
Pour a splash of broth and scrape browned bits from the bottom with the spoon. Add the remaining broth and diced tomatoes with their juices. Stir in dried herbs and bay leaf. Bring to a gentle boil, then reduce to a steady simmer.
Cooking notes
Maintain a low simmer to keep broth clear and prevent vegetables from breaking apart. Taste and adjust salt after potatoes are cooked; potatoes absorb salt and can make soup taste under-seasoned if adjusted too early.

Simmering, timing, and texture control

Simmer time and potato texture
After adding potatoes, simmer gently for 12–18 minutes depending on cube size; test with a fork — potatoes should be tender but hold shape. Overcooking causes mealy edges and cloudy broth. If using diced sweet potatoes, reduce simmer time to avoid mush.
Vegetable doneness and layering
Carrots and celery should be fork-tender but retain slight bite; if they finish too quickly, remove some with a slotted spoon and re-add before serving. For even cooking, cut carrots slightly thinner than potatoes. Frozen additions like peas or green beans are added in the final 3–5 minutes so they stay bright and not waterlogged.
Broth clarity and richness
For clearer broth, skim foam and impurities after the initial boil. For extra body without dairy, gently simmer with the lid ajar for 10–15 minutes to concentrate flavors. Alternatively, stir in 1 tbsp soy-free Worcestershire or a splash of balsamic vinegar at the end for depth.
Salt management
Always season incrementally: add half the expected salt mid-cook, then finish after potatoes are tender. Use low-sodium broth at first so you can control final seasoning.

Dairy-free finishing, thickness, and garnishes

Finishing for body and mouthfeel
If a slightly thicker broth is desired, use a cold slurry: mix 1 tbsp cornstarch into 2 tbsp cold water, whisk until smooth, then stir into simmering soup and cook 2–3 minutes until glossy. Alternatively, mash 1/2 cup of cooked potatoes against the pot wall and stir — this thickens naturally without added ingredients.
Dairy-free creamy options
To add creaminess without dairy: stir in 1/4–1/2 cup canned coconut milk for a subtle sweetness (use unsweetened, avoid brands with strong coconut flavor), or blend a small amount of cooked potato and return to pot. Avoid regular plant-based milks that curdle when simmered; add them off heat and warm gently.
Herbs and brighteners
Finish with 2 tbsp chopped parsley and a squeeze of fresh lemon juice to brighten flavors. Add a grind of black pepper and a few drops of hot sauce if desired. For texture contrast, top individual bowls with chopped green onions or crispy shallots just before serving.

Variations and dietary swaps

Swap proteins
Replace ground beef with ground turkey or chicken for a leaner profile; brown in the same way but expect less rendered fat and slightly milder flavor. For vegetarian/vegan versions, use crumbled firm tofu, tempeh, or textured vegetable protein (TVP) rehydrated in broth and brown with extra umami (mushroom powder or soy sauce substitute).
Make it gluten-free
Ensure broth and Worcestershire are certified gluten-free. Use cornstarch or arrowroot as a thickener instead of flour. If adding pasta, choose gluten-free shapes and add during the last 8–10 minutes, shortening simmer time accordingly.
Low-carb or keto adjustments
Replace potatoes with diced cauliflower or rutabaga for lower carbs; add them later in cooking and simmer until tender, about 8–10 minutes. Reduce tomato volume slightly to lower carbohydrate density and rely on broth and herbs for body.
Flavor boosts and global twists
Add smoked paprika and chipotle for a smoky chili twist, or a splash of tamari and a teaspoon of toasted sesame oil for an Asian-inspired broth. For Mediterranean notes, add kalamata olives and a handful of chopped spinach at the end.

Storage, reheating, and meal prep

Cooling and refrigeration
Cool soup quickly by transferring to shallow containers; refrigerate within 2 hours. Store in an airtight container for 3–4 days. If storing longer, use the freezer method below.
Freezing instructions
Portion into freezer-safe containers, leaving 1-inch headspace. Freeze for up to 3 months. Note: potatoes can become grainy after freezing; for best texture, undercook potatoes slightly before freezing, then finish simmering after thawing.
Reheating tips
Reheat gently over medium-low heat to preserve texture. Add a splash of broth or water if soup appears too thick. If frozen, thaw overnight in the refrigerator before reheating, or reheat directly from frozen on low heat for longer to avoid scorching.
Meal prep ideas
Make a larger batch and portion into individual servings for easy lunches. Store garnishes like parsley, green onions, or crispy toppings separately and add after reheating for fresh texture and brightness.

Timing, serving suggestions, and portioning

Cooking timeline for one-pot
Estimated active time: 15–20 minutes for prepping; simmering time: 18–25 minutes. Total time from start to finish is about 45 minutes including browning and simmering. Use a kitchen timer: 8 minutes to brown beef, 6–8 minutes to sweat vegetables, then 12–18 minutes after adding potatoes.
Portion sizes
A 6–8 quart pot yields approximately 6–8 servings depending on portion size (1.5–2 cups per serving). For hearty bowls, plan for 1.75–2 cups per adult. Scale the recipe proportionally for larger batches and keep simmer time similar; just ensure proper heat distribution in a wider or larger pot.
Serving pairings
Serve with crusty dairy-free bread or a simple side salad to add freshness. If offering toppings, set a small station with chopped parsley, red pepper flakes, lemon wedges, and dairy-free croutons so each diner adjusts texture and brightness.
Timing for leftovers
Leftovers often taste better the next day as flavors meld. Reheat gently and add a small splash of broth or vinegar to reawaken flavors before serving.

FAQs

Can I make this soup without meat?
Yes. Replace ground beef with crumbled firm tofu, tempeh, cooked lentils, or rehydrated textured vegetable protein. Brown the chosen substitute with a small amount of oil and add umami enhancers like mushroom powder, soy-free tamari, or a teaspoon of miso (dissolved off heat) to deepen flavor.
How do I prevent the potatoes from turning mushy?
Cut potatoes into uniform 1/2-inch cubes and add them after the broth reaches a simmer. Maintain a gentle simmer rather than a rolling boil; test for doneness at 12 minutes and stop cooking once tender. If freezing, undercook potatoes slightly before storing and finish cooking after thawing.
Can I use ground pork or sausage?
Yes. Ground pork or mild sausage add different flavor profiles. If using sausage, be mindful of added seasonings and salt: reduce added salt and dried herbs accordingly. Brown and drain excess fat if necessary to avoid an overly greasy broth.
Is this recipe suitable for slow cooker or Instant Pot?
For slow cooker: brown beef and sauté aromatics first for best flavor, then transfer to crockpot and cook on low 4–6 hours with potatoes added for the final hour. For Instant Pot: use sauté to brown beef and vegetables, then pressure cook on high for 6–8 minutes with a quick release; add delicate vegetables or frozen items after pressure cooking and simmer briefly.
How do I thicken the soup without dairy?
Use a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) added near the end and simmer until glossy. Mash a portion of cooked potatoes into the broth or use blended white beans for added body without changing flavor significantly.
Can I make this gluten-free and low-sodium?
Use certified gluten-free broth and Worcestershire, and choose low-sodium or unsalted broth. Season gradually and taste before adding more salt. For thickening, use cornstarch or arrowroot, which are naturally gluten-free.
How long does it keep and how should I reheat it?
Refrigerate within two hours and consume within 3–4 days. Reheat gently on the stove over medium-low heat, adding a splash of broth if the soup is too thick. Freeze portions for up to 3 months; thaw overnight for best texture before reheating.