In a large pot over medium heat, add the ground beef, chopped onion, and minced garlic. Cook for 5–7 minutes, breaking the meat apart with a wooden spoon, until the beef is browned and no longer pink.

Stir in the diced tomatoes (with their juices), frozen vegetables, beef broth, and tomato sauce. Add Italian seasoning, Beef Better Than Bouillon, kosher salt, black pepper, garlic powder, onion powder, red pepper flakes, and the bay leaf. Mix well to combine.

Increase the heat slightly and bring the mixture to a gentle simmer. Reduce the heat to low and let it cook uncovered for 20 minutes, stirring occasionally.

After 20 minutes, check that the vegetables are tender and the soup is steaming hot. Remove the bay leaf carefully. Ladle the soup into bowls and garnish each serving with chopped fresh parsley.