Heat olive oil in a large Dutch oven over medium-high heat. Add diced onion and celery, sautéing until softened (about 4–5 minutes). Stir in minced garlic and cook for another minute.
Add the ground beef, breaking it apart as it cooks until no pink remains. Drain excess grease if needed.
Mix in potatoes, carrots, green beans, black-eyed peas, corn, diced tomatoes, tomato paste, and seasonings. Pour in 4 cups of beef broth and stir to combine.
Bring to a boil, then reduce heat to medium-low. Cover and simmer for 14–16 minutes or until potatoes are tender.
Check seasoning and add more salt, pepper, or broth as needed. Serve hot with your favorite toppings or bread.
