In a large pot, heat olive oil over medium heat. Add beef and cook until browned on all sides. Remove and set aside.
Sauté Vegetables:
In the same pot, sauté onion, garlic, bell pepper, carrots, and celery for 5–6 minutes until softened.
Combine Ingredients:
Return beef to the pot. Add diced tomatoes, beef broth, kidney beans, chili powder, cumin, smoked paprika, salt, and pepper. Stir to combine.
Simmer the Soup:
Bring the soup to a boil, then reduce heat and simmer for 30–40 minutes, or until beef is tender and flavors have melded.
Serve:
Ladle soup into bowls and garnish with fresh parsley or cilantro. Serve with warm bread or tortilla chips for a complete meal.
Serving and Storage Tips
