4 cups beef broth
3 (15.5-ounce) cans black eyed peas, not drained
3 potatoes, peeled, diced
1 onion, chopped
1 celery stalk, chopped
1 carrot, chopped
3/4 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper
In a soup pot over medium heat, saute ground beef 5 to 6 minutes, or until browned. Add remaining ingredients and bring to a boil. Reduce heat to low, cover, and simmer 30 to 35 minutes, or until potatoes are fork-tender.