In a large skillet over medium heat, add a drizzle of olive oil and brown the beef. Cook for about 5-7 minutes, stirring occasionally, until it is no longer pink. Sauté the onion, bell pepper, and garlic until softened, about 3-4 minutes, then drain excess fat.

Transfer the browned beef and vegetables to your slow cooker, scrapping all the caramelized bits for added flavor. Set your slow cooker to low for 8-9 hours or high for 5-6 hours.

Stir in tomato paste, diced potatoes, green beans, and kale or other desired vegetables. Combine everything well.

Cover and let the soup simmer. If cooking on low, let it go for 8-9 hours, or if on high, cook for 5-6 hours until potatoes are tender.

One hour before serving, stir in green beans and kale to maintain a slight crunch. Adjust soup consistency with broth or water as desired.

Before serving, adjust seasoning with salt and pepper. Serve hot, garnished with fresh herbs or a sprinkle of cheese.