Brown the Beef: In a large pot, heat 1 Tbsp olive oil over medium-high heat. Season the beef with salt and pepper. Brown half of the beef, about 4 minutes, then transfer to a plate. Add another 1/2 Tbsp oil and repeat with the remaining beef.
Sauté Vegetables: In the same pot, add another 1 Tbsp oil and sauté the onions, carrots, and celery for 3 minutes. Add the garlic and sauté for another minute.
Simmer the Soup: Pour in the broth, tomatoes, browned beef, basil, oregano, thyme, and season with salt and pepper to taste. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.
Add Potatoes: Add the potatoes to the pot and continue to simmer, covered, for 20 minutes. If you prefer softer green beans, add them with the potatoes.
Add Remaining Vegetables: Stir in the green beans and simmer for 15 more minutes, or until the beef and vegetables are tender. Add the corn and peas, simmering until heated through, about 5 minutes. Stir in the fresh parsley just before serving.
Enjoy your Vegetable Beef Soup warm, perhaps with a slice of crusty bread for dipping. This soup is not only a comforting and filling meal but also a great way to incorporate a variety of vegetables into your diet. Customize it to your liking, and share the warmth with family and friends.
