This easy vegetable beef soup is the ultimate comfort food—warm, hearty, and full of tender beef, vegetables, and herbs. It’s simple to make and perfect for a cozy meal any day of the week.

Start with about 1½ pounds of beef stew meat. Season it with salt and pepper, then brown it in batches in a large pot using about 2½ tablespoons of olive oil. Once all the beef is browned, set it aside.In the same pot, sauté 1¾ cups of chopped yellow onion (about one large), 1¼ cups of sliced carrots (around three medium), and 1 cup of chopped celery (about three stalks) until they begin to soften. Add 1½ tablespoons of minced garlic (about four cloves) and cook for a minute more.

Pour in 8 cups of low-sodium beef or chicken broth, two 14-ounce cans of diced tomatoes, and your herbs: 1½ teaspoons of dried basil, 1 teaspoon of dried oregano, and ½ teaspoon of dried thyme. Add the browned beef back in, bring everything to a simmer, and cook for 30 minutes.Next, add 1 pound of cubed red or yellow potatoes. If you prefer softer green beans, you can add 1½ cups of them now too. Simmer for another 20 minutes.

Add the rest of the green beans (if you haven’t already), and let the soup simmer for another 15 minutes. Finally, stir in 1½ cups of frozen corn, 1 cup of frozen peas, and ⅓ cup of chopped fresh parsley. Heat everything through, and your soup is ready to serve—warm, rich, and delicious.