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In a large pot, brown the ground beef over medium heat, breaking it into small crumbles. Drain any excess fat.
Add diced onions, sliced carrots, chopped celery, and minced garlic to the pot. Cook until the vegetables are softened.
Stir in the diced tomatoes, beef broth, green beans, corn (if using), diced potatoes (if using), dried oregano, dried basil, salt, and pepper. Bring the soup to a simmer.
Let the soup simmer for about 15-20 minutes or until the vegetables are tender.
Add shredded cabbage to the pot and cook for an additional 5-10 minutes.
Adjust the seasoning to taste and serve the soup hot, garnished with fresh parsley.