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Heat a large pot or dutch oven to medium and add in the ground beef, half the salt and pepper. Cook until browned, then remove and set aside.
Add in the olive oil and butter, then once melted, add in the onion, carrots, celery and remaining salt and pepper. Sauté until slightly softened, then add in the garlic, smoked paprika and dried thyme, then sauté for 15 seconds.
Pour in the diced tomatoes, beef broth, tomato paste, bay leaf, zucchini and green beans.
Simmer for 25 minutes with the lid offset or until the veggies are tender. Discard the bay leaf before serving.