1. Heat the olive oil in a large pot or Dutch oven over medium heat.

2. Add the ground beef to the pot and cook, stirring occasionally, until it is browned and fully cooked, breaking it up with a spoon as it cooks.

3. Remove any excess fat from the cooked beef, then add the chopped onion and minced garlic to the pot.

4. Cook the onion and garlic for about 3-4 minutes, or until the onion is softened and translucent.

5. Add the sliced carrots, diced potatoes, and chopped celery to the pot, stirring to combine with the beef mixture.

6. Pour in the beef broth and bring the mixture to a boil over high heat.

7. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the vegetables are tender.

8. Stir in the canned diced tomatoes, dried basil, dried oregano, salt, black pepper, and paprika, mixing well.

9. Add the chopped green beans and corn kernels to the soup, stirring to incorporate.

10. Continue to simmer the soup uncovered for an additional 10-15 minutes, allowing the flavors to meld together.

11. Taste the soup and adjust the seasoning if necessary, adding more salt or pepper to taste.

12. Once everything is cooked through and the flavors are well combined, remove the pot from heat.

13. Serve the soup hot, garnished with fresh herbs or a side of bread if desired.