In a large dutch oven over medium heat, add a drizzle of oil. Add the onion, ground beef, garlic, carrots, and celery, and cook until no pink remains. Drain any fat.

Add the tomato paste and cook, stirring into the meat until well mixed.

Add potatoes, broth, tomatoes, Worcestershire sauce, seasoning, and bay leaf.

Simmer covered for 10 minutes.

Stir in vegetables, Italian seasoning, salt, and pepper and simmer for 15-20 minutes or until potatoes are tender.

Serve with fresh chopped parsley and crusty sourdough bread.