In a large Dutch oven, heat over medium-high heat and add the extra lean ground beef. Brown the beef until it’s no longer pink, about 5-7 minutes, breaking it apart with a spoon.

Stir in the diced onion and continue cooking until the onion is translucent, approximately 3 minutes. Add minced garlic and sauté for an additional 30 seconds until fragrant. Drain any excess fat.

Return the Dutch oven to medium heat and mix in the sliced carrots and diced celery. Pour in the beef broth, then add the petite diced tomatoes, diced potatoes, and trimmed green beans.

Stir in tomato paste, Worcestershire sauce, and Italian seasoning, along with a sprinkle of salt and black pepper. Increase the heat and bring everything to a boil, then reduce to a low simmer and cover. Cook for about 25 minutes, or until the vegetables are tender.

After 25 minutes of simmering, remove the lid and carefully stir in the frozen peas and corn. Cook for an additional 5 minutes until they are heated through and the soup is vibrant. To enhance the flavor and freshness, fold in chopped parsley just before serving.