Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until it’s browned and fully cooked through, about 5-7 minutes. Drain any excess fat and set the beef aside.

In the same pot, add the chopped onion, diced carrots, and minced garlic. Sauté for about 3-4 minutes, or until the vegetables begin to soften and the garlic becomes fragrant.

Stir in the tomato paste, diced tomatoes, and beef broth. Make sure to scrape up any browned bits from the bottom of the pot to add more flavor to the soup.

Add the oregano, thyme, bay leaves, salt, and black pepper to taste. Stir everything together to combine and bring the soup to a simmer.

Reduce the heat to low and let the soup simmer uncovered for about 25-30 minutes. This allows the flavors to meld and the vegetables to cook through. Stir occasionally.

Once the soup has simmered for 20 minutes, add the diced potatoes. Continue simmering until the potatoes are tender, about 10-15 minutes more.

Taste the soup and adjust the seasonings as needed. If you prefer a thicker soup, you can mash a few of the potatoes with the back of a spoon to create a heartier texture.

Once everything is cooked to perfection, remove the bay leaves and ladle the soup into bowls. Serve hot with a side of crusty bread or crackers for a complete meal.