Heat a large soup pot or Dutch oven over medium heat. Add the ground beef and cook, breaking it into small pieces, until no longer pink. Drain excess fat if necessary.

Add the onion and celery to the pot. Cook for 3–4 minutes, until the onion begins to soften. Add the garlic and cook for about 30 seconds.

Add the carrots, zucchini, green beans, corn, and diced tomatoes with their juices.

Pour in the beef broth. Stir in the Italian seasoning, parsley, black pepper, and Worcestershire sauce.

Bring the soup to a gentle boil, then reduce the heat and cover. Simmer for about 20–25 minutes, or until the vegetables are tender.

Taste the broth and add salt as needed. If you prefer a thinner soup, add a little more broth or water.

Ladle into bowls and serve hot with crusty bread, crackers, or a simple side salad.