Begin by gathering all your ingredients. Dice the onion, garlic, carrots, and celery.

In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion and sauté for about 2-3 minutes until it becomes translucent. Then, add the minced garlic and cook for an additional minute until fragrant.

Raise the heat to medium-high and add the ground beef. Break it apart with a spatula as it cooks, browning it completely – about 5-7 minutes. Drain any excess fat if needed, but keep a bit for flavor.

Toss in the chopped carrots and celery, cooking for another 3-4 minutes until slightly tender.

Pour in the diced tomatoes (with their juice) and beef broth, stirring to combine.

Add in the Italian seasoning, salt, and black pepper. Bring the soup to a gentle boil then reduce the heat to a simmer.

Stir in the mixed vegetables and let the soup simmer uncovered for about 20 minutes.

Give it a final taste and adjust the seasoning as needed. Serve hot, perhaps with some fresh bread or a sprinkle of herbs on top.