Directions
1. Sauté the Aromatics
In a large soup pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
2. Brown the Ground Beef
Add the ground beef to the pot, breaking it apart with a wooden spoon. Cook until browned all over. If there's excess fat, drain it off.
3. Add Veggies and Seasonings
Toss in the diced carrots, celery, and red bell pepper. Sauté for about 5 minutes, just until the veggies begin to soften. Stir in the tomato paste along with smoked paprika, cumin, chili powder, and oregano. Mix well to coat everything in the spices.
4. Build the Soup
Pour in the beef broth and add the diced tomatoes with their juices. Bring the soup to a gentle boil, then reduce heat and simmer uncovered for 30 minutes. Stir occasionally and let the flavors deepen.
5. Finish and Season
Taste the soup and adjust with salt and pepper as needed. Stir in the chopped fresh parsley right before serving for a burst of freshness.
6. Serve It Up
Ladle into bowls and top each serving with a spoonful of sour cream and a sprinkle of green onions. Serve hot and enjoy!
✅ Tips & Variations
Want it heartier? Add a handful of cooked pasta or a can of drained beans.
Like it spicy? Toss in a pinch of red pepper flakes.
For a low-carb option, replace carrots with zucchini or cauliflower rice.
