1. Add the ground beef to a large soup pot over medium-high heat and cook until browned, breaking it apart as it cooks. Drain excess grease if needed.

2. Add olive oil if the pot looks dry, then stir in onion, carrots, and celery. Cook for 5 to 6 minutes until the vegetables begin to soften.

3. Stir in the garlic and cook for 30 seconds until fragrant.

4. Add tomato paste and cook for 1 minute, stirring well to deepen the flavor.

5. Stir in diced tomatoes, potatoes, beef broth, Italian seasoning, smoked paprika, bay leaf, salt, and black pepper.

6. Bring the soup to a gentle boil, then reduce the heat to medium-low. Simmer for 18 to 22 minutes, or until the potatoes and carrots are tender.

7. Stir in peas and corn, then simmer for 5 more minutes until heated through.

8. Remove the bay leaf, taste and adjust seasoning, then serve hot with parsley or green onions on top.