Heat the oil in a large heavy pot over medium-high heat. Add the beef and break it into small crumbles. Cook for about 6–8 minutes, stirring, until a thermometer inserted into a gathered mound of beef registers 160°F (71°C); color alone is not a safety check.

Add the onion, carrots, and celery. Cook for about 5 minutes, stirring, until the onion starts to soften. Stir in the garlic and tomato paste for 30–60 seconds. Add a splash of broth if the paste begins to stick.

Add the tomatoes and their juices, remaining broth, potatoes, Worcestershire sauce, thyme, oregano, bay leaf, and pepper. Bring to a simmer, then reduce the heat. Partly cover and simmer gently for about 15–20 minutes, until the potatoes and carrots are almost tender.

Add the frozen green beans and simmer for 8–10 minutes. Add the peas for the final 3–5 minutes. Continue until all vegetables are tender and the soup is hot throughout; timing varies with the size of the pieces. Remove the bay leaf. Taste before adding salt, then garnish with parsley if desired.

Stir before dividing into six portions. Refrigerate leftovers in shallow containers within two hours, use within 3–4 days, and reheat to 165°F (74°C). Add a little water or low-sodium broth when reheating if needed.