1. Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain excess grease if needed.

2. Add the diced onion, garlic, carrots, and celery to the pot. Cook for 4 to 5 minutes, stirring often, until the vegetables begin to soften.

3. Stir in the tomato paste, dried thyme, smoked paprika, salt, and black pepper. Cook for 1 minute to deepen the flavor.

4. Pour in the crushed tomatoes and beef broth, then add the baby potatoes and chickpeas. Stir well to combine.

5. Bring the soup to a gentle boil, then reduce the heat and simmer uncovered for 25 to 30 minutes, or until the potatoes and carrots are tender.

6. Taste and adjust seasoning if needed. Stir in the chopped parsley just before serving, then ladle into bowls and serve hot.