Heat a large soup pot or Dutch oven over medium heat. Add ground beef, season lightly with salt and pepper, and cook until browned, breaking it into crumbles. Drain excess grease if needed (add 1 tablespoon olive oil first if meat is very lean).

Stir in the diced onion and cook 3–4 minutes until softened. Add the minced garlic and cook 30 seconds until fragrant.

Pour in the beef broth, water, and diced tomatoes with their juice. Add salt, pepper, paprika, thyme, oregano, and the bay leaf. Stir well to combine.

Add the potatoes, carrots, corn, and green beans. Bring to a gentle boil over medium-high heat.

Reduce heat to low, cover, and simmer 25–30 minutes, stirring occasionally, until potatoes and carrots are tender. Add a splash of water or broth if you prefer a looser consistency.

Remove the bay leaf. Stir in the frozen peas, if using, and cook 3–5 minutes more.

Taste and adjust seasoning with additional salt and pepper as needed.

Ladle into bowls and garnish with chopped parsley or green onions if desired. Serve hot.