Prepare ingredients. In a large stock pot or soup kettle, heat olive oil over medium high heat and sauté the chopped carrots, celery, garlic, and red bell pepper for about 5 minutes. Push veggies to one side of pan and add the uncooked ground beef and chop it up to start browning it.
Once beef is browned and veggies have cooked, add your seasonings followed by the fire roasted tomatoes, tomato sauce and chicken broth. Bring to a boil and let simmer for about 20 minutes.
Add kidney beans, black beans, frozen corn and cilantro to soup. Turn up the heat again and bring to a soft boil and slowly pour in your cornstarch/water mixture to the soup. Stirring constantly while it is boiling, until thick.
Serve with optional toppings!
