VEGETABLE BEEF SOUP

-Season beef with salt & pepper.

-Heat olive oil over medium-high heat in a large pot and add beef in small batches cooking until browned, about 2 minutes per side.

-Add cooked beef back to the pan, reduce heat to medium and add onion and garlic. Cook 2 minutes more.

-Add broth, tomatoes with juices, and Italian seasoning, scraping up any brown bits from the bottom of the pan. Bring to a boil, reduce heat, and simmer 45-65 minutes or until beef is fork-tender.

-Add potatoes, carrots, and celery and simmer 15 minutes more. Add beans and corn, simmer 10 minutes more. (If you prefer softer beans, they can be added earlier).

-Season with salt & pepper to taste and serve.