In a large pot, heat vegetable oil or butter over medium heat. Add ground beef, breaking it apart, and cook for about 5-7 minutes until browned.

Stir in diced onion, minced garlic, chopped carrots, and diced celery. Continue to sauté for another 5 minutes until vegetables are softened.

Add diced potatoes and canned tomatoes with juice. Pour in beef broth, Worcestershire sauce, and seasonings. Bring to a boil.

Reduce heat to low, cover, and let simmer for 25-30 minutes until the potatoes and carrots are tender.

Stir in frozen peas and corn during the last 5 minutes of cooking.

Ladle soup into bowls and serve with crusty bread or fresh herbs.