Hearty Beef & Vegetable Soup from The Weeknight Cook by Brigit Binns

Ingredients

• Carrots, 2, chopped
• Boneless beef chuck, 1 lb (500 g), cut into chunks
• Yellow onion, 1 large, chopped
• Olive oil, 2 tablespoons
• Salt and freshly ground pepper
• Fresh flat-leaf (Italian) parsley, 2 tablespoons chopped
• Green beans, ½ lb (250 g), trimmed
• Crushed Plum (Roma) tomatoes, 1 can (28 oz/875 g), with juice
• Celery, 2 stalks, chopped
• Red-skinned potatoes, 2, cut into chunks