1 1/2 pounds beef stew meat 2 1/2 tablespoons olive oil, split
Freshly ground black pepper and salt
1 large yellow onion, diced 1 3/4 cup
1 1/4 cup carrots, peeled and diced (3 medium)
1 cup celery, chopped (3 medium)
1 1/2 teaspoon minced garlic (four cloves)
8 cups beef or chicken
2 cans diced tomatoes (14 oz.)
1/2 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 pound red or yellow potatoes cut into 3/4-inch cubes
1 1/2 cups (5 oz.) chopped green beans (first trim ends)
1.5 cups frozen corn
1 frozen cup peas
1/3 cup fresh parsley, chopped
Making Vegetable Beef Soup:
In a large pot, heat 1 tablespoon olive oil over medium-high heat.

Dry the beef with paper towels, season with salt and pepper, and brown half of it in the pot for 4 minutes, turning halfway through.

Place on a plate Repeat with the remaining half of the steak and another 1/2 tablespoon oil in the saucepan.

Add another 1 tablespoon oil to the now-empty saucepan, then add the onions, carrots, celery, and sauté for 3 minutes before adding the garlic and cooking for 1 minute.

Season with salt and pepper, and add the tomatoes, browned beef, basil, oregano, broth, and thyme. Bring to a boil, then reduce to a low heat, cover, and simmer for 30 minutes, stirring once or twice.

Continue to simmer, covered, for 20 minutes (add green beans with the potatoes if you want them soft).

Cook for another 15 minutes until all the vegetables and beef are soft.

Pour in the corn and peas and cook for 5 minutes, or until heated through. Serve warm, garnished with parsley.