- 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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