Instructions:
- Heat oil in a large Dutch oven or stockpot over medium-high heat. Add ground beef; break up well and cook until fully browned. Drain off most of the excess fat.
- Reduce heat to medium. Add onion, carrots, and celery to the pot. Sauté gently for 5–7 minutes until the onions are translucent and the vegetables begin to soften slightly.
- Stir in the minced garlic, dried thyme, and oregano. Cook for 1 minute until fragrant. Push the vegetables to one side, add the tomato paste to the cleared spot, and cook it for 2 minutes, stirring constantly, until it deepens in colour.
- Sprinkle the tablespoon of flour over the beef and vegetables (if using). Stir well and cook for 1 minute to toast the flour slightly.
- Pour in a splash of the beef broth, scraping up any browned bits stuck to the bottom of the pot. Add the remaining broth, the can of diced tomatoes (with juice), Worcestershire sauce, and the bay leaf. Bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover partially, and let the soup simmer gently for 15 minutes.
- Add the diced potatoes. Continue to simmer, covered partially, for another 15–20 minutes, or until the potatoes are fork-tender.
- Remove and discard the bay leaf. Stir in the frozen peas; cook for 2–3 minutes until they are bright green and heated through. Taste and adjust seasoning generously with salt and black pepper.
- Ladle into bowls and garnish with fresh parsley before serving.