Sauté Vegetables: Heat the olive oil in a large Dutch oven over medium-high heat. Add the onion and celery, cooking for 2–3 minutes until soft and translucent. Add the garlic and cook for an additional 1–2 minutes until fragrant.

Brown the Ground Beef: Add the ground beef to the pot and cook until browned and no pink remains.

Combine Ingredients: Stir in the potatoes, carrots, green beans, tomato paste, diced tomatoes, black-eyed peas, corn, Italian seasoning, smoked paprika, chili powder, and 4 cups of beef broth. Add up to 2 additional cups of broth to reach your desired soup consistency.

Simmer: Turn the heat up to high and bring the soup to a boil. Once boiling, reduce the heat to medium-low, cover, and simmer for 14–16 minutes, or until the potatoes are fork-tender. Taste and adjust seasoning with salt, pepper, or red pepper flakes, as needed.

Serve: Serve the soup hot with your choice of toppings. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave until warmed through.

Notes

Toppings: Enhance the soup with parmesan cheese, shredded cheddar, green onions, crushed tortilla chips, Fritos, or a dollop of sour cream.

Shortcuts: Save time by using frozen mirepoix (a mix of diced onions, celery, and carrots).

Bean Substitutions: Swap the black-eyed peas for black beans, chili beans, or baked beans for extra flavor.

Crock Pot Method: Brown the ground beef on the stovetop, then transfer to a slow cooker with the remaining ingredients. Cook on high for 5–6 hours or low for 6–8 hours.

Instant Pot Method: Use the sauté function to cook the onion, celery, and ground beef, then add the remaining ingredients. Pressure cook on manual/high for 15 minutes with a quick release.

Freezing: Allow the soup to cool completely, then transfer to freezer-safe containers or bags. Label, date, and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop or microwave.