Place a large Dutch oven over medium-high heat. Add ground beef to the dry pot and break apart. Cook, stirring only every 60 to 90 seconds, for 6 to 8 minutes until deeply browned with no pink remaining and all released liquid evaporated. Transfer beef to a plate with a slotted spoon, leaving drippings. Drain excess fat, leaving about 1 to 2 tablespoons.
Add diced onion and celery to the pot over medium heat. Cook 3 to 4 minutes until onion is soft. Add garlic, stir 60 seconds until fragrant. Add tomato paste, stir and press it against the hot pot for 2 minutes until it darkens slightly in color and smells sweeter.
Pour in beef broth, scraping up all the fond from the pot bottom. Add diced tomatoes with their liquid, Worcestershire sauce, herbs, smoked paprika, salt, and pepper. Return browned beef to the pot. Bring to a full boil.
Add potato cubes and carrot rounds to the boiling soup. Reduce heat to medium-low, cover with lid slightly ajar, and simmer 15 minutes, stirring every 5 minutes.
Add green beans. Continue simmering uncovered for 8 to 10 minutes until potatoes are fully fork-tender, carrots offer no resistance at the center, and green beans are bright green and tender.
Taste and adjust salt. Ladle into bowls and top with fresh parsley.
