Beef Vegetable Soup

Ingredients

• 2 tablespoons olive oil, divided
• 1 lb. boneless beef chuck, cut into chunks
• 1 large onion, diced small
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 large russet potato, scrubbed but unpeeled, cut into chunks
• 1 28-oz can diced tomatoes
• 6 cups beef broth
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried marjoram
• 1/2 cup peas
• 1/2 cup corn
• 1 cup green cabbage, chopped
• 2 tablespoons chopped fresh flat-leaf parsley
• Salt
• freshly ground pepper