Chopped green beans, measuring 1 1/2 cups (5 oz.) (start by trimming the ends)
half a cup of corn, frozen
Defrost 1 cup of peas
one-third cup of fresh parsley, chopped
Easy Ways to Create the Best Ever Beef and Vegetable Soup
Heat Over medium-high heat, add 1 tablespoon of olive oil to a large saucepan.
After patting the meat dry with paper towels, add salt and pepper. Brown half of the beef in a skillet over medium heat for 4 minutes, flipping once.
Remove to a dish, then add 1/2 tablespoon of oil to the pan. Do the same with the second half of the meat.
After the saucepan is no longer full, add 1 tablespoon of oil and sauté the onions, carrots, and celery for 3 minutes. After that, add the garlic and continue sautéing for 1 minute.
Season with salt and pepper, then add the broth, tomatoes, browned meat, basil, oregano, and thyme. Simmer, covered, over low heat for 30 minutes, stirring once or twice, after coming to a boil.
Toss in the potatoes and cook, covered, for 20 minutes. If you want your potatoes extra soft, you can also add some green beans.
Add the green beans and continue simmering for another 15 minutes, or until the meat and vegetables are soft.
Simmer for about 5 minutes after adding the corn and peas to cook them thoroughly. Add the parsley and reheat it up.
