Hearty Vegetable Beef Soup: A Comforting Classic

In a large pot, heat 1 tablespoon of olive oil over medium-high heat.

Pat the beef dry with paper towels, season with salt and pepper, and add half to the pot. Brown for about 4 minutes, turning halfway through.

Transfer the browned beef to a plate, add another ½ tablespoon of oil to the pot, and repeat with the remaining beef.

Add the remaining 1 tablespoon of oil to the empty pot.

Sauté the onions, carrots, and celery for about 3 minutes until they begin to soften.

Add the minced garlic and cook for an additional minute.

Return the browned beef to the pot.

Pour in the broth and diced tomatoes.

Stir in the dried basil, oregano, thyme, and season with salt and pepper to taste.

Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 30 minutes, stirring occasionally.

Incorporate the cubed potatoes into the soup, cover, and continue to simmer for 20 minutes.

Add the chopped green beans and simmer for an additional 15 minutes, or until the vegetables and beef are tender.

Stir in the frozen corn and peas, cooking until they're heated through, approximately 5 minutes.

Adjust seasoning as needed.

Mix in the chopped fresh parsley just before serving.

Ladle the soup into bowls and enjoy it warm, perhaps with crusty bread or a side salad.

This vegetable beef soup offers a delightful blend of flavors and textures, making it a comforting dish for any occasion. Its combination of protein-rich beef and a variety of vegetables ensures a balanced and satisfying meal.