°A tablespoon of extra-virgin olive oil.
°2 pounds of beef broth.
°For season, I used sea salt and crush pepper.
°Half a cup of chopped onions.
°3 medium carrots, you need to peel and cut into slices.
°2 stalks of celery, cut into strips.
°2 teaspoons minced garlic.
°Canned diced tomatoes, I used the largest 28-ounce can, undrained.
°1½ teaspoons Italian seasoning.
°One bay leaf.
°Beef broth, I use seven cups.
°2 large russet potatoes, I peeled and cut into 2cm pieces.
°Half a cup of frozen corn.
°Half a cup of frozen peas.
°Half a cup of frozen green beans, chopped.
°2 tsp of parsley.
Before I started making this recipe, I seasoned the stewed meat with salt and pepper, then let it rest for about 20 minutes.
Second, I chose a large skillet, and heated it in olive oil over medium-high heat until shimmering.
After I coat each side with salt and pepper, I arrange half of the meat in the skillet in a single layer, and cook for three or four minutes per side until nicely browned.
The fourth step:
I repeated the same process with the rest of the meat, and when I finished, I put the roast beef in a plate and covered it with aluminum foil to keep it warm.
In this step, I put the chopped onion, sliced carrot and celery in the skillet and sauté until the vegetables are tender, about 5 minutes, until the vegetables are completely tender.
Next I added 2 teaspoons of minced garlic and cooked the vegetables for an additional 30 seconds.
Then I transferred the cooked meat and vegetables to a large saucepan, along with the canned tomatoes, Italian seasoning, bay leaf, and seven to eight cups of beef broth, heated everything up, and brought it to a simmer over low heat. About 60 minutes, until meat is tender.
Next I added the potato slices and continued to cook for another 20 minutes until the potatoes were tender.
Stir in the corn, peas and green beans and cook for 5 minutes over medium heat. Season the soup with salt and pepper to taste.
Finally, I removed the bay leaf, set it aside, and served the soup warm with a sprinkling of parsley over each serving.