1-Gathering and Prepping: First, gather all ingredients and chop vegetables uniformly for even cooking. This helps everything blend well and cook at the same rate. Pat the beef dry with paper towels and season with salt and pepper to enhance its taste right from the start.

2-Gathering and Prepping: Next, heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add half of the beef (about 3/4 pounds) and brown it for about 4 minutes, turning halfway through for even searing.

3-Cooking the Soup: Transfer the browned beef to a plate, then add another 1/2 tablespoon of olive oil to the pot and repeat with the remaining beef. Once done, add the last tablespoon of olive oil, then stir in the 1 3/4 cups of chopped yellow onion, 1 1/4 cups of chopped carrots, and 1 cup of chopped celery, and sauté for 3 minutes.

4-Cooking the Soup: Add the 1 1/2 tablespoons of minced garlic and sauté for 1 more minute to release its aroma. Pour in the 8 cups of low-sodium beef or chicken broth, the 2 (14 ounce) cans of diced tomatoes, the browned beef, 1 1/2 teaspoons of dried basil, 1 teaspoon of dried oregano, 1/2 teaspoon of dried thyme, and season with salt and pepper to taste.

5-Cooking the Soup: Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally. Add the 1 pound of chopped potatoes and simmer covered for 20 minutes more. Then, add the 1 1/2 cups of chopped green beans and simmer for 15 minutes until everything is tender.

6-Finishing Touches: Stir in the 1 1/2 cups of frozen corn and 1 cup of frozen peas, and cook for about 5 minutes until heated through. Finally, mix in the 1/3 cup of chopped fresh parsley and serve warm. This step-by-step approach ensures health benefits of beef shine through in every bite.