In a large pot, warm olive oil over medium-high heat. Add in the onion, celery, and carrots; saute for 5 minutes until vegetables are tender. Season with a few dashes of salt and pepper.
Add in the ground beef and cook, breaking up into small pieces with a wooden spoon, until no pink remains, about 3 minutes. Season with a few more dashes of salt and pepper. Drain off fat, if necessary.
Add in the potato, tomato paste, beef bullion, fish sauce, Worcestershire sauce, canned tomatoes with their juice, and vegetable broth. Bring to a boil then reduce heat to a gentle simmer and cook until potatoes are tender, but not mushy, about 8-10 minutes. Stir in peas and warm through.
Ladle into bowls and enjoy!
I use Better Than Bouillon beef base, instead of a bouillon cube
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.