Vegetable soup with meat

Ingredients:

1 1/2 pounds beef stew meat
2 1/2 tablespoons olive oil, divided
Salt and freshly ground black pepper
1 3 /4 cups chopped yellow onion (1 large)
1 1/4 cups peeled and chopped carrots (3 medium)
1 cup chopped celery (3 medium)
1 1/2 tablespoons minced garlic (4 cloves)
8 cups low-sodium beef – or chicken broth
2 cans (14 oz.) diced tomatoes
1 1/2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 pound red or yellow potatoes, cut into 3/4 pieces 4-in -Cubes
1 1/2 cups (5 ounces) chopped green beans (cut ends off first)
1 1/2 cups frozen corn
1 cup frozen peas
1/3 cup chopped fresh parsley

PREPARATION:

1 Heat tablespoons of olive oil in a large pot over medium-high heat.
Pat the meat dry with kitchen paper, season with salt and pepper, then add half of the meat to the pot and fry for about 4 minutes, turning halfway through.
Transfer to a plate, add another half tablespoon of oil to the pot and repeat the process with the remaining half of the meat.Add another tablespoon of oil to the now empty pot, then add the onions, carrots and celery, then fry for 3 minutes, add the garlic and fry for 1 minute more.
Pour in the broth, tomatoes, fried meat, basil, oregano and thyme and season with salt and pepper. Bring to a boil, then reduce heat, cover and simmer, stirring once or twice, for 30 minutes.
Add the potatoes and continue to cook, covered, over low heat for 20 minutes (you can also add green beans with potatoes if you like it very soft).
Add the green beans and simmer for another 15 minutes until the vegetables and meat are tender.Add the corn and peas and simmer until heated through, about 5 minutes. Add parsley and serve hot.
Have fun!