Plant Based Hamburger Soup

Servings: 8

Prep: 15 min

Cook: 1 hr

Ingredients

1

pound

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

1

can

Water chestnuts

(diced)

CLOSE

Directions

1

Heat the garlic oil in a large stock pot over medium/high heat.

2

Add the plant-based ground beef and sauté until browned.

3

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

4

Add the vegetable stock, short grain brown rice, green onions, canned tomatoes, ketchup, black pepper, dried basil, seasoned salt, carrots, celery, zucchini, broccoli and bay leaf. Stir to combine.

5

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

6

add the water chestnuts and stir

7

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