In a large pot, heat the pan over medium heat and add 1 lb of ground beef. Cook for 5–7 minutes until browned and fully cooked. Drain excess fat.

Add in the diced onion, minced garlic, diced carrots, and chopped celery to the pot. Sauté for about 5 minutes until tender and fragrant.

Pour in 4 cups of beef broth and 2 cups of diced tomatoes, then add the diced potatoes, dried thyme, dried basil, and bay leaf. Stir until well combined.

Increase heat and bring the soup to a rolling boil; this should take about 5–10 minutes. Once boiling, reduce heat to low and simmer for 30 minutes.

Stir in 1 cup of frozen peas and continue to simmer for another 10 minutes.

Add salt and pepper to taste before serving. Remove the bay leaf. Serve warm in bowls.