Ultimate Easy Vegetable Beef Soup

Directions:

1. Brown the Beef:
   Heat 1 tablespoon of olive oil in a large stockpot over medium-high heat. Pat the beef dry using paper towels, season with salt and pepper, then add half of it to the pot. Cook for about 4 minutes, flipping once to brown both sides. Set aside and repeat the process with the remaining beef, using another ½ tablespoon of oil.

2. Sauté the Vegetables:
   Add the remaining 1 tablespoon of olive oil to the same pot. Toss in the onions, carrots, and celery. Cook for about 3 minutes, then stir in the garlic and sauté for another minute.

3. Simmer the Soup:
   Pour in the broth and canned tomatoes. Return the browned beef to the pot, and add basil, oregano, thyme, salt, and pepper. Bring everything to a boil, then reduce the heat to low. Cover and let it simmer for 30 minutes, stirring occasionally.

4. Add Potatoes and Beans:
   Stir in the chopped potatoes (and green beans now if you prefer them softer). Cover and simmer for another 20 minutes.

5. Finish with Remaining Veggies:
   If not added earlier, stir in the green beans now and cook for 15 more minutes, or until the vegetables and beef are tender. Add the corn and peas and let everything simmer for about 5 minutes more.

6. Serve:
   Finish by stirring in the fresh parsley. Serve hot and enjoy the comforting flavors of this timeless soup.