In a large pot, heat the vegetable oil over medium heat until it’s shimmering. Add the ground beef and use a wooden spoon or spatula to break it into small pieces. Let it cook thoroughly until browned, stirring occasionally. This step adds a delicious base flavor to your soup. If you notice excess fat pooling, carefully spoon it out or drain it to keep the soup light and balanced.

Add the chopped onion, grated carrot, chopped bell pepper, and celery to the browned beef. Stir everything together, making sure to coat the veggies in the flavorful drippings from the beef. Cook for 5–7 minutes, stirring occasionally, until the vegetables are softened.

Stir in the tomato thick sauce, ensuring it coats all the beef and veggies. Let it cook for about a minute to meld the flavors and create a rich, savory base.

Pour in the beef broth and water, then add the cubed potatoes. Sprinkle in the salt, cayenne pepper, a touch of black pepper, and drop in the bay leaves. Stir everything well to combine. Cover the pot and bring the soup to a boil. Once boiling, reduce the heat to low and let it simmer gently for 25–30 minutes, allowing the potatoes to become tender and the flavors to marry beautifully.

When the potatoes are fully cooked and fork-tender, stir in the freshly chopped parsley. Take a moment to taste the soup and adjust the seasoning if needed, garnish with additional parsley if you like, and serve it hot.