1. Begin by heating the olive oil or butter in a large skillet over medium heat. Add the ground beef and cook until browned and crumbly, about 5-7 minutes. Drain excess fat if needed. This step is crucial — browning the meat properly brings out those deep, caramelised flavours that make this soup so special.
2. Transfer the browned beef to your crockpot. Add the diced potatoes, chopped onion, garlic, carrots, and celery. These vegetables remind me of my mum’s Sunday roasts — simple, honest, and endlessly comforting.
3. Pour in the beef broth and water, then stir in the tomato paste, thyme, parsley, and smoked paprika. Season generously with salt and pepper. The tomato paste adds a subtle tang and richness that ties everything together.
4. Cover your crockpot and cook on low for 6-7 hours, or on high for 3-4 hours. The slow simmer lets the flavours meld, and the potatoes soften just right without turning to mush. I love that you can set it and forget it — perfect for busy days or when you want to come home to a ready-made meal.
5. About 30 minutes before serving, stir in the frozen peas. They add a lovely burst of colour and a sweet note that balances the savoury broth beautifully.
6. Give the soup a final taste and adjust seasoning if needed. Ladle into bowls and serve warm, perhaps with a crusty slice of bread or a dollop of sour cream for extra indulgence.

In my early years in the kitchen, I learned that patience is often the secret ingredient. This recipe rewards you for waiting, filling the house with that nostalgic aroma that makes everyone gather around, just like in my mum’s kitchen.