•INGREDIENTS:
Ground beef
Carrots
Celery
Onions
Potatoes
Tomatoes (fresh or canned)
Beef stock
Tomato juice or puree
Garlic
Bay leaves
Thyme
Parsley
Black pepper
Paprika or chili powder (optional)
•INSTRUCTIONS:
In a large pot, brown the ground beef over medium heat until fully cooked, breaking it apart with a spoon. Drain any excess fat.
Add chopped onions to the pot and sauté until they become soft and golden.
Stir in minced garlic and cook for another minute until fragrant.
Add diced carrots, celery, and potatoes to the pot, stirring to combine with the beef and onions.
Pour in beef stock and tomato juice or puree, ensuring there is enough liquid to cover all the ingredients.
Add chopped tomatoes to the pot, stirring to incorporate.
Season the soup with bay leaves, thyme, parsley, black pepper, and a pinch of paprika or chili powder if using. Stir well.
Bring the soup to a boil, then reduce the heat to low and let it simmer. Cover the pot and let it cook for about 20-30 minutes, or until the vegetables are tender.
Taste and adjust seasoning if necessary, adding more herbs or pepper as desired.
Remove the bay leaves before serving.
