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Sauté Vegetables: Add another 1 tablespoon of olive oil to the now empty pot. Add the chopped yellow onions, chopped carrots, and chopped celery. Sauté for 3 minutes until they begin to soften. Then, add the minced garlic and sauté for 1 minute longer until fragrant.
Simmer Soup Base (First Stage): Pour in the beef broth (or chicken broth), diced tomatoes, return the browned beef to the pot, and add the dried basil, dried oregano, and dried thyme. Season with additional salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer, stirring once or twice throughout, for 30 minutes.

Add Potatoes (and optional Green Beans): Add the chopped potatoes to the soup. Continue to simmer, covered, for another 20 minutes. (If you prefer very soft green beans, you can add them along with the potatoes in this step.)
Add Remaining Green Beans: Stir in the green beans (if not added previously) and simmer for 15 minutes longer, or until all of the vegetables and beef are tender.
Final Vegetables & Serve: Pour in the frozen corn and frozen peas and simmer until they are heated through, about 5 minutes. Stir in the chopped fresh parsley just before serving. Serve warm.