In a large pot or Dutch oven, heat the olive oil over medium heat.

Add the beef stew meat and brown on all sides, about 5-7 minutes.

Stir in the chopped onion and minced garlic, cooking until the onion is translucent, about 3 minutes.

Add the carrots, potatoes, green beans, and corn to the pot, stirring to combine.

Pour in the diced tomatoes with their juice, beef broth, and tomato paste.

Season the mixture with dried thyme, dried basil, salt, pepper, and add the bay leaves.

Bring the soup to a boil, then reduce the heat to low and cover.

Let the soup simmer for 1 to 1.5 hours, or until the beef is tender and the vegetables are cooked through.

Taste and adjust seasoning if necessary, removing the bay leaves before serving.

Garnish with freshly chopped parsley and serve hot.