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In a large Dutch oven or pot, cook the ground beef and diced onion over medium-high heat, breaking the beef into small pieces. Cook until the beef is no longer pink and the onion is soft. Add the minced garlic and sauté for 30 seconds, or until fragrant. Drain any excess fat.
Return the pot to the heat and stir in the carrots, celery, beef broth, diced tomatoes, potatoes, green beans, tomato paste, Worcestershire sauce, Italian seasoning, salt, and pepper. Bring the mixture to a boil. Reduce the heat to low, cover, and simmer for about 25 minutes, or until the potatoes and vegetables are tender.
Stir in the frozen peas, corn, and freshly chopped parsley. Cook for a few more minutes until the peas and corn are heated through. Serve hot and enjoy!