Ingredients
Scale
- 1 pound lean ground beef (substitute ground turkey for a lighter option)
- 4 medium russet potatoes, peeled and diced (Yukon gold works beautifully too)
- 3 large carrots, peeled and sliced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced (Nonna Rosa always said garlic is the soul of good cooking)
- 4 cups beef broth (homemade or low-sodium store-bought)
- 1 cup water
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon smoked paprika (optional, but adds a lovely depth)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons tomato paste (for richness and a subtle tang)
- 2 tablespoons olive oil or butter
- 1 cup frozen peas (added in the last 15 minutes of cooking for a pop of color and sweetness)
Instructions
- Heat the olive oil or butter in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. This step brings out the sweetness of the onion, a trick I picked up watching my mom Elena improvise in the kitchen.
- Add the minced garlic to the skillet and cook for another 1-2 minutes until fragrant, making sure it doesn’t burn.
- Increase the heat to medium-high and add the ground beef. Break it apart with a wooden spoon and cook until browned and cooked through, about 6-8 minutes. Drain any excess fat if necessary to keep the soup from feeling greasy.
- Transfer the cooked beef mixture into your crockpot. Add the diced potatoes, sliced carrots, beef broth, water, tomato paste, thyme, parsley, smoked paprika, salt, and pepper.
- Give everything a gentle stir to combine the ingredients evenly. Cover and cook on low for 6-8 hours or on high for 3-4 hours. The slow cooker will gently coax the flavors together while tenderizing the potatoes and carrots to just the right softness.
- About 15 minutes before serving, stir in the frozen peas. This keeps them bright and fresh, a little tip I learned during my travels in Italy where fresh ingredients shine in simple dishes.
- Taste and adjust seasoning as needed. Sometimes a sprinkle of extra black pepper or a pinch of salt can elevate the whole pot.
- Ladle the soup into bowls, maybe with a crusty slice of bread on the side—something my Nonna Rosa always insisted on for soaking up every last bit of broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
