Vegetable Beef Soup

1. In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the cubed beef stew meat and cook until browned on all sides. Remove the beef from the pot and set it aside.
2. In the same pot, add the diced onion and minced garlic. Cook, stirring occasionally, until the onion is softened and translucent.
3. Return the browned beef to the pot. Add the beef broth and diced tomatoes with their juices. Bring the mixture to a simmer.
4. Add the sliced carrots, celery, diced potato, frozen corn kernels, and frozen green beans to the pot. Stir in the dried thyme and dried oregano. Season with salt and pepper to taste.
5. Cover the pot and simmer the soup over low heat for about 1 hour, or until the beef is tender and the vegetables are cooked through.
6. Taste and adjust the seasoning, if necessary.
7. Serve the vegetable beef soup hot, garnished with chopped fresh parsley if desired.

Enjoy your homemade vegetable beef soup! It's even better the next day as the flavors have a chance to meld together.