Heat the oil in a large soup pot and add ground beef, carrots, celery, onion and garlic. Season with salt and pepper then saute until beef is cooked through. Add crushed tomatoes, broth, garbanzo beans, potatoes, chili flakes, chili paste and thyme. Bring to a boil, reduce to a simmer, cover the pot and simmer for 30-35 minutes or until the potatoes are fork tender.
2. Stir in peas and green beans and let cook for 5 more minutes. Stir in rice and parsley and remove from heat.
Check for seasoning