Heat the olive oil in a large pot over medium heat. Add the diced onion and diced celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened. Add the crushed garlic and cook for another minute until fragrant.

Add the grated tomatoes to the pot and cook, stirring frequently, for about 5-7 minutes, or until the tomatoes have broken down and the mixture thickens slightly.

Stir in the sliced carrots and green beans. Cook for another 2-3 minutes, allowing the vegetables to soften slightly.

Pour in the vegetable broth, then add the drained and rinsed black-eyed peas, smoked paprika, and bay leaf. Stir well to combine. Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for 25-30 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded together.

Taste the soup and add salt as needed. Remove the bay leaf and discard it. Stir in the chopped cilantro just before serving.

Ladle the soup into bowls and serve warm. This soup pairs perfectly with a side salad for a complete meal.