It is the season for a goid nutritious soup.

This is one of my personal favourites.

Ingredients​

• 600g beef stew meat eg chuck steak
• 2 1/2 Tbsp olive oil, divided
•  Salt n ground pepper to taste
• 1 large onion chopped
• 3 medium chopped carrots
• 3 celery stalks chopped
• 2 minced garlic cloves
• 8 cups beef broth or chicken broth ( see notes)
• 2 x 400g cans diced tomatoes
• 1 1/2 tsp dried basil
• 1 tsp oregano
• 1/2 tsp tyme
• 400g potatoes ( around 3 potatoes) chopped into 3/4-inch cubes
• 375g chopped green beans (trim ends first)
• 1 1/2 cups frozen corn kernels
• 1 cup  frozen peas
• 1/3 cup  chopped fresh parsley

Instructions​

• Heat 1 Tbsp olive oil in a large pot over medium-high heat.
• Dab beef dry with paper towels, season with salt and pepper then add half of the beef to pot and brown about 4 minutes, turning halfway through.
• Transfer to a plate add another 1/2 Tbsp oil to pot and repeat process with remaining half of beef.
• Add another 1 Tbsp oil to now empty pot then add onions, carrots, and celery then saute 3 minutes, add garlic saute 1 minute longer.
• Pour in broth, tomatoes, browned beef, basil, oregano, thyme and season with salt and pepper. Bring to a boil then reduce heat to low, cover and simmer, stirring once or twice throughout, for 60 minutes.
• Add potatoes and beans then continue to simmer, covered, 60 minutes
• Pour in corn and peas and simmer until heated through, about 15 minutes. Stir in parsley and serve warm.
  
  

  Notes​

If I have time I will actually simmer and slow cook this soup for 6 hours adding the peas n corn in the last 15 minutes

I often leave out the corn due to my youngest daughter not liking corn

I often make my own stock but homebrand purchased stock is good. I have been using Maggie stock but is expensive.