Heat a large skillet over medium-high heat, add ground beef and chopped onion. Cook for about 5-7 minutes until browned and onion is softened, then drain excess grease.

In a large pot, combine the browned beef and onions with diced tomatoes, water, consommé, and tomato paste. Add chopped carrots, celery, bay leaf, thyme, salt, and pepper. Mix well.

Set the pot over medium heat and bring to a light boil, about 5-10 minutes. You'll know it's ready when bubbles form.

Reduce the heat to low, cover the pot, and let it simmer for 1.5 to 2 hours, stirring occasionally.

Remove the bay leaf, stir, and taste for seasoning. Adjust with more salt or pepper if desired.

Ladle the soup into bowls, pairing with crusty bread or a side salad if wished.