In a large pot or Dutch oven, heat olive oil over medium heat. Add the ground beef and cook, breaking it up as it browns. If needed, drain any excess fat.

Stir chopped onion, garlic, carrots, and celery into the pot. Let cook for a few minutes until the vegetables are softened and fragrant.

Mix in the diced tomatoes, tomato paste, Worcestershire sauce, and Italian seasoning. Allow everything to cook for a couple of minutes to combine flavors.

Add broth, potatoes, green beans, and corn. Add a bay leaf, season with salt and pepper and bring the soup to a gentle boil.

Lower the heat to a simmer and cook the soup for 25–30 minutes, or until the potatoes and vegetables are tender. Stir occasionally.

Discard the bay leaf, taste and add salt, and/or pepper if necessary. Serve warm, optionally topped with fresh herbs or a sprinkling of cheese.