In a large pot, cook the ground beef over medium heat until it is browned and crumbled. Drain off any excess fat.

Add the onion, garlic, carrot, zucchini, bell pepper, and potato to the pot. Cook for 5-7 minutes, or until the vegetables are starting to soften.

Add the diced tomatoes, beef broth, water, bay leaf, thyme, basil, oregano, salt, and pepper to the pot. Stir to combine.

Bring the soup to a boil, then reduce the heat to low and simmer for 30 minutes.

Add the frozen green beans to the soup and continue to simmer for an additional 10 minutes, or until the vegetables are tender.

Remove the bay leaf and serve the soup hot.