Start by seasoning about 1½ pounds of beef stew meat with salt and pepper. Brown the beef in batches in a large pot with 2½ tablespoons of olive oil until nicely seared, then set it aside. In the same pot, sauté 1¾ cups chopped yellow onion, 1¼ cups sliced carrots, and 1 cup chopped celery until they soften. Add 1½ tablespoons minced garlic and cook for another minute.

Next, pour in 8 cups of low-sodium beef or chicken broth and two 14-ounce cans of diced tomatoes. Add dried basil, oregano, and thyme, then return the browned beef to the pot. Bring everything to a simmer and cook for 30 minutes to let the flavors meld.

After that, add 1 pound of cubed potatoes and, if you like softer green beans, 1½ cups of those too. Simmer for 20 more minutes. Finally, stir in the remaining green beans, frozen corn, frozen peas, and fresh parsley. Heat through, and your rich, delicious soup is ready to enjoy.