Beef and vegetable soup

Ingredients:

1 1/2 pounds cooked ground beef
2 1/2 tablespoons olive oil, divided
Salt and freshly ground black pepper
1 3/4 cups chopped yellow onion (1 large)
1 1/4 cups peeled and diced carrots (3 medium)
1 cup chopped celery (3 medium)
1 1/2 tablespoons minced garlic (4 cloves)
8 cups low-sodium beef broth or chicken broth
2 (14-ounce) cans diced tomatoes
1 1/2 teaspoons dried basil
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1 pound red or yellow potatoes, cut into 3/4-inch cubes
1 1/2 cups (5 ounces) chopped green beans (trim ends first)
1 1/2 cups frozen corn
1 cup frozen peas
1/3 cup Fresh chopped parsley

How to make Beef and Vegetable Soup:

Heat 1 tablespoon of olive oil in a large pot over medium-high heat.

Pat the meat dry with paper towels, season with salt and pepper, then add half of the meat to the pot and cook until browned for 4 minutes, turning halfway through.

Transfer to a plate, add another 1/2 tablespoon of oil to the pot and repeat with the remaining half of the meat.

Add another tablespoon of oil to the empty pot, then add the onion, carrots and celery and cook for 3 minutes, then add the garlic and cook for another minute.

Add the stock, tomatoes, browned meat, basil and thyme and season with salt and pepper. Bring to a boil, then reduce the heat, cover and simmer, stirring once or twice throughout, for 30 minutes.

Add the potatoes and continue to cook over low heat, covered, for 20 minutes (you can also add green beans with the potatoes if you like them extra tender).

Add the green beans and simmer for another 15 minutes, or until all the vegetables and meat are cooked through.

Add the corn and peas and simmer until heated through, about 5 minutes. Stir in the parsley and serve warm.