In a large Dutch oven, warm olive oil over medium-high heat. Add the diced onion and celery, cooking for 2–3 minutes until softened. Stir in minced garlic and let it aroma fill your kitchen for another minute.

Add browned ground beef to the pot. Cook until no longer pink, breaking it apart with a wooden spoon.

Into the simmering beef, add the Yukon gold potatoes, sliced carrots, drained green beans, tomato paste, diced tomatoes, black-eyed peas, corn, and beef broth. Stir well to combine all the ingredients.

Bring the pot to a boil, then reduce the heat to low. Cover the pot and let it simmer for 15 minutes until the potatoes are fork-tender.

Taste the soup and adjust seasoning with Italian seasoning, smoked paprika, chili powder, salt, pepper, and red pepper flakes as desired. Serve hot, topped with shredded cheese, sour cream, green onions, tortilla chips, or Fritos.