Vegetable Beef Bone Broth Soup

Ingredients:

• 1 1/2-2 lbs grass fed stew meat
• 2 Tbsp olive oil, divided
• 1 large yellow onion
• 3 carrots, chopped
• 3 stalks celery, chopped
• 5 cloves garlic, minced
• 1 (28 oz) can diced tomatoes
• 8 cups beef bone broth
• 2 sprigs rosemary, minced
• 3 sprigs thyme, minced
• 3 sprigs oregano, minced
• 1 lb red potatoes, chopped
• 2 cups green beans, chopped
• 1 cup fresh or frozen corn
• 1 cup fresh or frozen peas
• Salt and pepper, to taste
• 1/4 cup fresh parsley, chopped

Instructions:

1. Heat 1 Tbsp olive oil over medium-high heat. Cook the beef in batches, browning an all sides. Remove from pot.
2. Add remaining oil to pot, add onions, celery and carrots. Sauté about 3 minutes, add garlic and sauté an additional minute.
3. Add broth, tomatoes, beef, rosemary, thyme, and oregano. Bring to a boil, reduce heat and simmer, stirring occasionally, for 30 minutes.
4. Add potatoes, continue simmering for 20 minutes.
5. Add green beans, continue simmering for 20 minutes.
6. Add corn and peas, simmer for about 5 minutes, or until heated through.
7. Add salt and pepper, if desired. Stir in fresh parsley just before serving.

Serves: 4-6