Vegetable Beef Soup

Ingredients:

• 1 lb beef stew meat, cut into small chunks
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 carrots, peeled and sliced
• 2 stalks celery, sliced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup corn kernels, fresh or frozen
• 1 cup peas, fresh or frozen
• 2 large potatoes, peeled and diced
• 1 can (14.5 oz) diced tomatoes, with juice
• 6 cups beef broth
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add beef chunks and cook until browned on all sides. Remove beef and set aside.
2. In the same pot, add onions and garlic, cooking until onions are translucent.
3. Add carrots and celery, cooking for an additional 5 minutes.
4. Return beef to the pot. Add green beans, corn, peas, potatoes, diced tomatoes, and beef broth. Stir well.
5. Season with thyme, basil, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for about 1 hour, or until the beef is tender and the vegetables are cooked through.
6. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley if desired.