Beef Soup with Vegetables

Season the beef with salt and pepper, pat it dry with paper towels, and brown half of it in a skillet over medium heat for 4 minutes, rotating once.

Remove to a dish, then add 1/2 tablespoon of oil to the pan. Do the same with the second half of the meat.

Saute the onions, carrots, and celery for three minutes after adding another tablespoon of oil to the now-empty saucepan. Then, sauté the garlic for one more minute.

Season with salt and pepper, then add the broth, tomatoes, browned meat, basil, oregano, and thyme. After boiling, lower heat to low, cover, and simmer for 30 minutes, stirring occasionally.

Toss in the potatoes and cook, covered, for 20 minutes. If you want your potatoes extra soft, you can also add some green beans.

Once the meat and vegetables are cooked, stir in the green beans and continue simmering for another 15 minutes.

Simmer the corn and peas for about 5 minutes, or until they are cooked through. Add the parsley and reheat it up.