Hearty Vegetable Beef Soup

Ingredients:

• 1 ½ lbs beef stew meat
• 2 ½ tbsp olive oil, divided
  Salt and freshly ground pepper, to taste
• 1 ¾ cups chopped yellow onion (1 large)
• 1 ¼ cups peeled and chopped carrots (3 medium)
• 1 cup chopped celery (3 medium)
• 1 ½ tbsp minced garlic (4 cloves)
• 8 cups low-sodium beef or chicken broth
• 2 cans (14 oz each) diced tomatoes with juice
• 1 ½ tsp dried basil
• 1 tsp dried oregano
• ½ tsp dried thyme
• 1 lb red or yellow potatoes, cubed (about ¾ inch)
• 1 ½ cups trimmed and chopped green beans
• 1 ½ cups frozen corn
• 1 cup frozen peas
• 1/3 cup fresh chopped parsley

Instructions:

1. Sear Beef:
   Pat beef dry; season. Heat 1 tbsp olive oil in Dutch oven over med-high. Brown beef in batches (4 mins/batch). Remove.

2. Sauté Veggies:
   Add remaining oil. Cook onion, carrots, celery 3 mins. Add garlic; cook 1 min.

3. Simmer Base:
   Pour in broth and tomatoes. Return beef + juices. Stir in herbs, salt, pepper. Boil → simmer covered 30 mins.

4. Add Potatoes:
   Stir in potatoes. Simmer covered 20 mins.

5. Finish:
   Add green beans; simmer 15 mins. Add corn and peas; simmer 5 mins. Stir in parsley.