Best Ever Easy Vegetable Beef 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:

1. Prepare the Beef: Heat 1 Tbsp of olive oil in a large pot over medium-high heat. Pat the beef dry with paper towels and season with salt and pepper. Add half of the beef to the pot and brown for about 4 minutes, turning halfway through. Transfer the browned beef to a plate, then add another 1/2 Tbsp of oil to the pot and repeat the browning process with the remaining beef.
2. Cook the Vegetables: Add the remaining 1 Tbsp of olive oil to the now-empty pot. Add the chopped onions, carrots, and celery. Sauté for 3 minutes, then add the minced garlic and cook for 1 more minute.
3. Combine Ingredients: Pour in the broth, diced tomatoes, and the browned beef. Add the dried basil, oregano, thyme, and season with salt and pepper. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, stirring occasionally.
4. Add Potatoes and Green Beans: Add the potatoes and continue to simmer, covered, for 20 minutes. If you prefer softer green beans, add them at this stage as well.
5. Final Touches: Stir in the green beans (if not added earlier) and simmer for an additional 15 minutes, or until all the vegetables and beef are tender. Add the frozen corn and peas, and simmer for about 5 minutes until heated through.
6. Serve: Stir in the fresh parsley just before serving. Serve the soup warm and enjoy!