Heat olive oil in a large pot, then sauté chopped onion and minced garlic until soft and fragrant.

Add 500g ground beef, cook thoroughly while breaking apart until browned and fully cooked.

Stir in carrots, celery, and potatoes, cooking for five minutes to slightly soften vegetables.

Add beef broth, tomato paste, salt, pepper, and thyme, then mix well.

Bring soup to a boil, then reduce heat and simmer for 20 minutes until vegetables become tender.

Taste, adjust seasoning if needed, and serve hot.