vegetable beef soup


°1 1/2 lb stewing beef
°2 1/2 tablespoons olive oil, divided
°Salt & ground black pepper
°1 3/4 c yellow onion (1 large)
°1 1/4 c peeled & chopped carrots (3 medium)
°1 c chop celery (3 medium)
°1 1/2 tablespoon minced garlic (4 cloves)
°8 c low-sodium beef broth 
°2 (14 oz.) cans diced tomatoes
°1 1/2 teaspoon dried basil
°1 teaspoon dried oregano
°1/2 teaspoon dried thyme
°1 lb red or yellow potatoes, cut into 3/4 inch cubes
°1 1/2 cups (5 oz) chopped green beans (cut ends first)
°1 1/2 cups frozen corn
°1 cup frozen peas
°1/3 cup chopped fresh parsley


Heat 1 tablespoon of olive oil in a large saucepan over medium-high heat.
Pat the beef dry with paper towel, season with salt and pepper, then add half the beef to the pan and brown for about 4 minutes, turning halfway through cooking.
Transfer to a plate, add another 1/2 tablespoon of oil to the pot and repeat the process with the remaining half of the beef.
Add another 1 tablespoon of oil to the now empty pan, then add the onions, carrots and celery, then sauté 3 minutes, add the sautéed garlic for 1 more minute.
Pour in broth, tomatoes, browned beef, basil, oregano, thyme & seasoning with salt and pepper. Bring to a boil then reduce heat to low, cover and simmer, stirring once or twice, for 30 minutes.
Add the potatoes then continue to simmer, covered, for 20 minutes (you can also add green beans to the potatoes if you like them soft).
Stir in green beans and simmer 15 minutes longer, or until all vegetables and beef are tender.
Add corn and peas and simmer until heated through, about 5 minutes. Stir in the parsley and serve hot.
Enjoy !