Sauté the Aromatics: Heat 2 tablespoons of olive oil in a large soup pot over medium heat. Add the diced onion, celery, red pepper, and carrots. Sauté for 5–7 minutes until softened. Stir in the minced garlic and cook for another 1–2 minutes, until fragrant.

Cook the Ground Beef: Push the vegetables to the sides of the pot and add 1½ pounds of ground beef to the center. Cook, breaking it apart with a spoon, until browned and fully cooked. Drain excess grease if needed.

Add Seasonings and Tomato Paste: Stir in 3 tablespoons of tomato paste, 2 teaspoons of Italian seasoning, 1 teaspoon of smoked paprika, and 2 teaspoons of chili powder. Cook for 1–2 minutes, allowing the tomato paste and spices to blend with the beef and vegetables.

Simmer the Soup: Pour in 6 cups of beef broth and add the cubed red potatoes. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for 15 minutes, or until the potatoes are tender.

Incorporate the Canned Ingredients: Stir in the drained green beans, diced tomatoes with their juice, black beans, pinto beans, and corn. Let the soup simmer uncovered for an additional 10–15 minutes to heat through and allow the flavors to meld.

Season to Taste and Serve: Taste the soup and add salt and black ground pepper as needed. Serve hot with crusty bread, cornbread, or a simple green salad for a complete meal!