Vegetable Beef Soup

setdinners.com

Dwight Maynor

1 ½ lbs beef stew meat

2 ½ Tbsp olive oil, divided

Salt and freshly ground black pepper

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 broth or chicken broth

2 (14 oz.) cans diced tomatoes

1 ½ tsp dried basil**

1 tsp dried oregano

½ tsp dried thyme

1 lb red or yellow potatoes, chopped into ¾-inch cubes

1 ½ cups (5 oz.) chopped green beans (trim ends first)

1 ½ cups frozen corn***

1 cup frozen peas

⅓ cup chopped fresh parsley

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