Brown the Beef:

• In a large pot or Dutch oven, heat the olive oil over medium heat.
• Add the ground beef and cook until browned, breaking it up into small pieces. Drain any excess fat if needed.

Sauté the Vegetables:

• Add the diced onion and minced garlic to the pot. Sauté for about 3–4 minutes until softened.
• Stir in the diced carrots and celery, and cook for another 2 minutes.

Combine Main Ingredients:

• Add the diced potatoes, diced tomatoes (with their juices), and beef broth.
• Stir in the dried thyme, dried oregano, and bay leaf. Season with salt and pepper to taste.

Simmer the Soup:

• Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20–25 minutes until the potatoes are tender.
• If using, add the frozen corn during the last 5 minutes of cooking.

Finish and Serve:

• Remove the bay leaf and adjust the seasoning if necessary.
• Ladle the soup into bowls and garnish with fresh parsley, shredded cheddar cheese, and a dollop of sour cream if desired.