1. In a large soup pot, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it up as it cooks. Drain excess grease if needed.

2. Add diced onion and garlic to the pot. Sauté for 2–3 minutes until the onion softens and becomes translucent.

3. Stir in carrots, celery, potatoes, and green beans. Let them cook with the beef mixture for another 5 minutes to build flavor.

4. Pour in diced tomatoes, beef broth, water, basil, oregano, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and let it simmer uncovered for 25–30 minutes, or until the vegetables are tender.

5. Add corn in the last 5 minutes of cooking. Taste and adjust seasoning as needed. Remove bay leaf before serving.