Heat the olive oil in a large pot over medium heat.

Add the ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat if necessary.

Add the chopped onion, garlic, carrots, and celery to the pot. Sauté for 5–7 minutes, stirring occasionally, until the vegetables are softened.

Stir in the canned diced tomatoes, halal-certified beef broth, and water.

Season the soup with oregano, thyme, black pepper, paprika, and salt to taste. Bring the mixture to a boil.

Reduce the heat to low and let the soup simmer for 15 minutes to allow the flavors to meld together.

Add the macaroni pasta to the pot and cook for 8–10 minutes, or until the pasta is tender.

Stir in the frozen peas and cook for an additional 2–3 minutes.

Taste and adjust seasoning if necessary. Remove from heat.

Ladle the soup into bowls and garnish with fresh parsley before serving.