Gather all your ingredients to save time during the cooking process.

In a skillet over medium heat, brown the lean ground beef (or turkey) until fully cooked. Drain any excess fat.

Add the diced onion and minced garlic to the skillet with the meat. Cook for about 3-4 minutes until the onion becomes translucent.

Transfer the meat mixture to your crock pot.

Add the sliced carrots, chopped celery, diced tomatoes, beef broth, kidney beans, corn, basil, oregano, salt, and pepper.

Stir everything together until well combined and ensure the vegetables are submerged in the broth.

Cover and cook on low for 6-8 hours or on high for 3-4 hours. The longer you cook it, the more the flavors meld together.

Before serving, taste the soup and adjust seasoning if needed. For a thicker consistency, add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) and cook for an additional 30 minutes.

Ladle the soup into bowls and garnish with fresh parsley for added flavor.