Ground beef gets browned until deeply crumbly and no-pink-remains golden, then simmered with onion, carrots, and celery until everything turns soft and sweet. Smoked paprika, cumin, and oregano bloom with the garlic for a bold, smoky backbone, and a hearty spoonful of tomato paste plus fire-roasted tomatoes builds a rich, slightly tangy broth. Potatoes go in for a satisfying, stew-like heft, and green beans are added at the end so they keep their bite against the tender spuds. It's a big-pot, one-bowl kind of meal, finished with a scatter of fresh parsley for brightness. Since every component here comes from broth, vegetables, and seasoning rather than anything creamy, this soup is a genuinely solid pick for a dairy free dinner rotation.
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Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no pink remains, about 6–8 minutes. Tilt the pot and spoon off any excess fat, leaving about 1 tablespoon behind.
Add the onion, carrots, and celery to the pot. Cook over medium heat, stirring occasionally, until the onion is softened and translucent, about 5–6 minutes.
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