Heat olive oil in a large pot over medium-high heat.
Add ground beef and cook, breaking it apart with a spoon, until browned and cooked through, about 6-8 minutes.
Remove cooked ground beef from the pot and set aside, leaving the drippings in the pot.
Add diced onion, carrots, and celery to the pot. Cook until vegetables begin to soften, about 5 minutes.
Add minced garlic and cook for 1 minute until fragrant.
Return the cooked ground beef to the pot and stir to combine.
Add diced potato, canned diced tomatoes with juice, and beef broth to the pot. Stir in dried thyme, dried oregano, salt, and black pepper.
Bring the soup to a boil, then reduce heat to low and simmer uncovered for 25 minutes, or until the potatoes and carrots are tender.
Add frozen green beans and corn kernels to the soup and cook for an additional 5 minutes.
Taste and adjust seasoning with additional salt and pepper if needed.
Remove from heat and ladle soup into bowls to serve warm.