Vegetable Beef Soup

1. Brown the Beef: Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Pat the beef dry with paper towels, season with salt and pepper, then add half of the beef to the pot. Brown the beef for about 4 minutes, turning halfway through. Transfer the browned beef to a plate and repeat the process with the remaining half of the beef.
2. Saute Vegetables: Add another 1/2 tablespoon of olive oil to the pot. Add the chopped onions, carrots, and celery, and sauté for 3 minutes. Add the minced garlic and sauté for an additional 1 minute.
3. Combine Ingredients: Pour in the beef broth, diced tomatoes, browned beef, dried basil, dried oregano, dried 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: Add the chopped potatoes to the pot and continue to simmer, covered, for an additional 20 minutes. (Optional: Add green beans with the potatoes if you prefer them very soft.)
5. Incorporate Remaining Vegetables: Stir in the chopped green beans and simmer for 15 minutes longer, or until all of the vegetables and beef are tender.
6. Final Touches: Pour in the frozen corn and peas and simmer until heated through, about 5 minutes. Stir in the chopped parsley.
7. Serve: Ladle the Vegetable Beef Soup into bowls and serve warm. Enjoy the comforting and nutritious flavors of this delicious soup!

Credit: Recipes Need