Step 1

In a large pot over medium-high heat, brown the meat in the olive oil. Add the garlic and tomato paste. Cook for 2 minutes, then add the O’Brien potatoes, tomatoes, carrots, stock, oregano, salt, pepper and cayenne.

Step 2

Stir to combine, then bring to a boil. Reduce the heat, then cover the pot and simmer the soup until the potatoes are tender but not overly mushy, 8 to 10 minutes.

Step 3

The soup should be somewhat thick, but if you'd like it to be more "soupy," add 1 to 2 cups more of broth or hot water and heat through.

Step 4

Garnish with the parsley and serve with crusty bread!