Lay four slices of home-cured bacon in the pot over medium heat. Turn them as they brown. Cook through until the meat is browned and the fat has rendered, while leaving the slices flexible rather than brittle. Transfer the bacon to a plate and leave the rendered fat in the pot. Once cool enough to handle, crumble the slices for the topping.

Add one pound ground beef. Break it into small crumbles and let it brown before stirring in two shredded carrots, two thinly sliced celery ribs, two minced garlic cloves, one teaspoon dried basil, and one teaspoon dried parsley. Cook for about 10 minutes, stirring, until the beef is browned and the vegetables have started to soften. Ground beef should reach 160°F, measured with a food thermometer.

Pour in three cups homemade chicken meat stock, or the same amount of homemade beef meat stock for a deeper flavor. Add five ounces pure tomato paste and one teaspoon mineral salt. Stir and scrape the browned bits from the bottom of the pot. Bring the soup to a boil, cover it, then lower the heat to maintain a gentle simmer for 10 to 12 minutes. The surface should show small, steady bubbles rather than a hard rolling boil.

Uncover the pot and stir. The broth should be evenly tomato-red, without streaks of paste. Pierce a carrot piece with a fork. It should yield easily, while the celery still holds its shape. Add one-half teaspoon black pepper and taste a spoonful. Add salt only if your stock and bacon leave the soup under-seasoned.