Vegetable Soup Recipe

*Ingredients list:

°A tablespoon of extra virgin olive oil.
°2 pounds of beef broth.
°For seasoning, I used sea salt and crushed pepper.
°Half a cup of chopped onions.
°3 medium carrots, you need to peel and cut into strips.
°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 used approximately seven cups.
°2 large russet potatoes, which I peeled and cut into inch-size pieces.
°Half a cup of frozen corn.
°Half a cup of frozen peas.
°Half a cup of frozen chopped green beans.
°2 tsp of chop parsley.


Step 1:
Before I started making this recipe, I seasoned the stewed meat with salt and pepper, then let it rest for about 20 minutes.
Step 2:
Second, I chose  skillet and heated in olive oil on medium-high heat to shimmering.
Step 3:
After I coat each side with salt and pepper, I arrange half of the meat in the skillet in  single layer, also cooking for 3 or 6 min per side to 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. 
Fifth step:
In this step, I put the chopped onion, sliced ​​carrot and celery in the skillet and sauté until the vegetables are tender, it took about 5 minutes for the vegetables to soften completely. 
Sixth step:
Next I added 2 teaspoons of minced garlic and cooked the vegetables for an additional 30 seconds.
Seventh step:
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 through, and brought it to a simmer over low heat.  About 61 minutes, to meat is tender.
Step 8:
Next I added the potato slices and continued to cook for another 20 minutes, until the potatoes were tender.
Step 9:
Stir in the corn, peas and green beans and cook for 5 minutes over medium heat. Seasoning soup with salt & pepper to taste.
Step 10:
Finally, I removed the bay leaf, set it aside, and served the soup warm with a sprinkling of parsley over each serving.

Enjoy !