In a soup pot, heat oil over medium-high heat, then add onion and celery. Sauté for 5-7 minutes.

Incorporate garlic and cook for 30 seconds.

Add ground beef, breaking it up as it browns (about 8 minutes).

Sprinkle in flour and cook for 1-2 minutes, stirring regularly.

Stir in tomato paste.

Introduce broth, Worcestershire sauce, Italian seasoning, potatoes, and carrots. Bring to a boil on high, then simmer covered (lid slightly ajar) for at least 30 minutes until vegetables are tender. Adjust thickness with more broth.

Stir in frozen peas and season with salt & pepper as needed. Enjoy!