Step 1: Brown the Beef: Heat 1 Tbsp olive oil in a large pot or Dutch oven over medium-high heat. Pat the beef dry with paper towels, season with salt and pepper, then add half of the beef to the pot and brown for about 4 minutes, turning halfway through. Transfer to a plate. Add another ½ Tbsp oil and repeat with the remaining beef.
Step 2: Sauté the Vegetables: Add another 1 Tbsp oil to the pot, then add the onions, carrots, and celery. Sauté for 3 minutes. Add the minced garlic and sauté for 1 minute longer until fragrant.
Step 3: Simmer the Soup Base: Pour in the broth and diced tomatoes. Return the browned beef to the pot. Add the basil, oregano, and thyme, and season with salt and pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30 minutes, stirring once or twice throughout.
Step 4: Add Potatoes & Green Beans: Add the potatoes and continue to simmer, covered, for 20 minutes. Stir in the green beans and simmer for 15 minutes longer, or until all of the vegetables and beef are tender.
Step 5: Finish & Serve: Pour in the frozen corn and peas and simmer until heated through, about 5 minutes. Stir in the fresh parsley and serve warm.
