YIELD: 4 to 6 servings | PREP TIME: 10 minutes | STOVETOP: 25 minutes
• 1 pound (454 g) ground beef
• 3 celery ribs, cut into small dice
• 1 small onion, cut into small dice
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 3 cups (720 ml) Basic Beef Broth
• 1 (14-ounce) can diced tomatoes or 1 pound (454 g) fresh tomatoes
• 3 medium carrots, cut into small dice
• 1 pound (454 g) Yukon Gold or russet potatoes, peeled and cut into ½-inch pieces
• 1 teaspoon (5 ml) salt
• ½ teaspoon dried oregano leaves
• ½ teaspoon smoked paprika
• ⅛ teaspoon cayenne pepper
• Minced fresh parsley or chives, for garnish (optional)
1. In a large heavy-bottomed pot over medium-high heat, sauté the beef, celery, and onion, stirring occasionally to break up the meat, for 5 minutes, or until some of the fat has rendered.
2. Tilt the pot and scoop out most of the fat, leaving about 1 tablespoon (15 ml) in the pot. Add the garlic and tomato paste and cook for 2 minutes, stirring often.
3. Add the broth, tomatoes, carrots, potatoes, salt, oregano, smoked paprika, and cayenne pepper. Bring to a simmer and cook for 15 to 20 minutes, until the potatoes and carrots are tender.
4. Garnish the bowls of soup with parsley or chives, if desired.
Lower-Carb Modification: Use celery root instead of potatoes.
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Meat and potatoes soup is exactly what it sounds like: a hearty, no-nonsense bowl of browned ground beef, tender potatoes, and carrots in a smoky tomato broth. Oregano, smoked paprika, and a whisper of cayenne keep the flavor lively while the whole pot comes together in twenty-five minutes. This is the soup that wins over the pickiest eaters.
Pro Tips
- Scoop out most of the rendered beef fat before adding the garlic and tomato paste. A spoonful left behind carries plenty of flavor without making the soup greasy.
- Cut the potatoes into even 1/2-inch pieces so they cook through in the same 15-20 minutes as the carrots — no crunchy surprises at the bottom of the bowl.
- Cook the tomato paste for the full 2 minutes with the garlic; that brief browning removes the raw tinny taste and deepens the broth.
- For a lower-carb pot, swap the potatoes for celery root as the recipe suggests and keep everything else the same.
Frequently Asked Questions
Can I use ground turkey instead of beef?
Yes, though the beef broth and tomato base really shine with beef. If using turkey, brown it well — it lacks the beefy depth and needs the extra crust.
How long does this soup keep in the fridge?
Up to 4 days, and it reheats beautifully. The potatoes soak up broth as it sits, so loosen with a splash of water when rewarming.
Is this soup freezer-friendly?
Yes, though the potatoes soften a bit on thawing. Freeze in portions and reheat gently on the stove for the best texture.
What garnish works best?
Minced fresh parsley or chives add color and freshness against the rich broth, exactly as the recipe finishes it.
Recipe Card
- 1 lb ground beef
- 3 celery ribs, cut into small dice
- 1 small onion, cut into small dice
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 3 cups Basic Beef Broth
- 1 (14-ounce) can diced tomatoes or 1 pound fresh tomatoes
- 3 medium carrots, cut into small dice
- 1 lb Yukon Gold or russet potatoes, peeled and cut into ½-inch pieces
- 1 tsp salt
- ½ tsp dried oregano leaves
- ½ tsp smoked paprika
- ⅛ tsp cayenne pepper
- In a large heavy-bottomed pot over medium-high heat, sauté the beef, celery, and onion, stirring occasionally to break up the meat, for 5 minutes, or until some of the fat has rendered.
- Tilt the pot and scoop out most of the fat, leaving about 1 tablespoon in the pot. Add the garlic and tomato paste and cook for 2 minutes, stirring often.
- Add the broth, tomatoes, carrots, potatoes, salt, oregano, smoked paprika, and cayenne pepper. Bring to a simmer and cook for 15 to 20 minutes, until the potatoes and carrots are tender.
- Garnish the bowls of soup with parsley or chives, if desired.
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