Ingredients:

  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 pound (450g) minced beef (ground beef), preferably lean
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon dried oregano
  • 6 cups (1.4 liters) beef broth or stock (low sodium preferred)
  • 2 large sweet potatoes, peeled and diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 can (14.5 ounces / 400g) diced tomatoes, undrained
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • Fresh cilantro or parsley, chopped (for garnish)
  • Lime wedges (for serving, optional)

Instructions:

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
  2. Add minced beef to the pot and cook, breaking it up with a wooden spoon, until browned. Drain off any excess fat.
  3. Stir in smoked paprika, cumin, and oregano. Cook for 1 minute, until fragrant.
  4. Pour in beef broth, add sweet potatoes, carrots, celery, diced tomatoes (with their juice), and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until the sweet potatoes and carrots are tender.
  5. Remove the bay leaf. Season with salt and pepper to taste. Ladle into bowls and garnish with fresh cilantro or parsley and a squeeze of lime juice (if desired).