Half a cup of corn, frozen
1 cup of peas, frozen
one-third cup of fresh parsley, chopped
Making the Best Ever Made Simple Beef and Vegetable Soup
Heat In a big saucepan, heat up 1 tablespoon of olive oil over medium-high heat.
Add half of the beef to the saucepan and brown it for four minutes, rotating once, after patting it dry with paper towels. Season it with salt and pepper.
Remove to a dish, then add 1/2 tablespoon of oil to the pan. Do the same with the second half of the meat.
After the saucepan is no longer full, add 1 tablespoon of oil and sauté the onions, carrots, and celery for 3 minutes. After that, add the garlic and continue sautéing for 1 minute.
After the meat is browned, add the broth, tomatoes, basil, oregano, and thyme. Season with salt and pepper. 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.
Add the green beans and continue simmering for another 15 minutes, or until the meat and vegetables are soft.
Simmer for about 5 minutes after adding the corn and peas to cook them thoroughly. Add the parsley and reheat it up.
