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Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion, celery, and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–8 minutes.
Add the garlic, smoked paprika, dried thyme, onion powder, and cayenne. Stir and cook until the garlic is fragrant, about 1 minute, watching closely so the garlic does not brown.
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