Beef Vegetable Soup

Ingredients:

– 1 1/2 lbs beef stew meat

– 2 1/2 tbsp olive oil, divided

– Salt and freshly ground black pepper

– 1 3/4 cups chopped yellow onion (1 large)

– 1 1/4 cups peeled and chopped carrots (3 medium)

– 1 cup chopped celery (3 medium)

– 1 1/2 tbsp minced garlic (4 cloves)

– 8 cups low-sodium beef broth or chicken broth

– 2 (14 oz.) cans diced tomatoes

– 1 1/2 tsp dried basil

– 1 tsp dried oregano

– 1/2 tsp dried thyme

– 1 lb red or yellow potatoes, chopped into 3/4-inch cubes

– 1 1/2 cups (5 oz.) chopped green beans (trim ends first)

– 1 1/2 cups frozen corn

– 1 cup frozen peas

– 1/3 cup chopped fresh parsley

Instructions:

In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat.
Season the beef stew meat generously with salt and pepper.
Add the beef to the pot and cook until browned on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.
In the same pot, heat the remaining 1 1/2 tablespoons of olive oil over medium heat.
Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
Add the minced garlic to the pot and cook for an additional 1 minute, until fragrant.
Return the browned beef to the pot.
Pour in the beef broth and diced tomatoes with their juices.
Stir in the dried basil, dried oregano, and dried thyme.
Bring the soup to a simmer, then reduce the heat to low. Cover and let the soup simmer for 1 hour, stirring occasionally.
After 1 hour, add the chopped potatoes to the pot. Continue to simmer, covered, for an additional 20-25 minutes, or until the potatoes are tender.
Stir in the chopped green beans, frozen corn, frozen peas, and chopped parsley. Cook for an additional 5-7 minutes, until the vegetables are heated through.
Taste the soup and adjust the seasoning with salt and pepper, if necessary.
Serve the Beef Vegetable Soup hot, garnished with additional chopped parsley if desired. Enjoy!