In a medium stock pot, heat oil over medium-high heat. Once heated, add onions and carrots and season with salt and pepper. Cook for 3-4 minutes until vegetables begin to soften. Remove from heat and place veggies on a plate and set aside.
Using the same pot, heat over medium-high heat. Add beef, season with salt and pepper and cook, stirring occasionally, breaking the beef into pieces. Cook until beef is browned.
Add cooked onions & carrots, and all remaining vegetables to the pot with the beef. Add 4 cups of broth and stir to mix well.
For extra flavor, I added chili powder and paprika to the pot of soup. Stir to combine.
Bring pot to a boil. Once boiling, reduce heat, cover and let simmer. I let my simmer for about 1-2 hours. I would recommend tasting it after 30 minutes or so to see if you need to had more salt, pepper or spices.
I toasted some Hawaiian rolls, which went perfect with the soup!