Instructions
1. Brown the Beef
Heat olive oil in a large pot over medium-high heat.
Season beef with salt and pepper, then sear until browned on all sides (work in batches if needed).
Remove beef and set aside.
2. Sauté the Aromatics
In the same pot, add onion, carrots, and celery. Cook for 5 minutes until softened.
Add garlic and cook 30 seconds.
3. Build the Soup
Return beef to the pot.
Add diced tomatoes, beef broth, thyme, oregano, and bay leaves.
Bring to a boil, then reduce heat and simmer 45–60 minutes, until beef is tender.
4. Add Vegetables
Stir in potatoes and green beans; cook for 15 minutes.
Add corn and peas; cook an additional 5 minutes.
Remove bay leaves and adjust seasoning with salt and pepper.
5. Serve
Garnish with fresh parsley.
Serve with crusty bread or cornbread for a complete meal.
Tips & Variations
Use leftover roast beef for a faster version.
Add barley or pasta for extra heartiness.
Make it in a slow cooker: Cook on LOW for 7–8 hours or HIGH for 4–5 hours.
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