1. Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.

2. Place a large soup pot (at least 6 to 8 quarts) over medium heat, and drizzle in about ¼ cup of olive oil. Once hot, add in the onions, celery, carrots, and parsnip, plus a couple of pinches of salt and pepper, and saute the veggies for about 3 to 4 minutes, until slightly softened.

3. Next, add in the ground beef, plus another pinch or two of salt and pepper, and using a rubber spatula or wooden spoon, break up the meat into a crumble, cooking it with the veggies just until no longer pink, about 3 to 4 minutes.

4. Then, add in the garlic, the Italian seasoning and the paprika, and stir those into the ground beef to incorporate them.

5. Add in the cubed potatoes, the diced tomatoes with juices, and the beef stock or broth, and stir to combine. Bring the soup to a vigorous simmer, then reduce the heat to low, cover, and cook the vegetable beef soup for about 22 to 24 minutes, or until the potatoes are tender.

6. Off heat, add in the kale, the frozen green beans, peas, and chopped parsley, and stir to incorporate those.

7. Ladle the soup into bowls, and drizzle with a little extra olive oil if desired, and enjoy with warm, crusty bread on the side, or a couple of spoonfuls of pearl couscous, if desired.