Heat the olive oil in a large soup pot over medium-high heat for about 2 minutes.

Sauté the chopped onion and celery for 5-7 minutes until they soften and become translucent.

Add minced garlic and cook for an additional 30 seconds until fragrant.

Brown the ground beef for about 8 minutes, breaking it up as you cook.

Sprinkle flour over the mixture, stirring for 1-2 minutes to eliminate the raw taste.

Stir in tomato paste and cook for another 1-2 minutes until all ingredients are combined.

Pour in beef broth, Worcestershire sauce, and Italian seasoning. Add potatoes and carrots, and bring to a rapid boil.

Reduce heat to low, cover partially, and simmer for at least 30 minutes.

Stir in frozen peas and adjust seasoning with salt and pepper before serving.