Winter Vegetable and Beef Soup

Ingredients

• 2 tablespoons olive oil
• 2 pounds boneless beef chuck roast, cut into 1/2-inch cubes
• 4 large carrots, peeled, diced
• 1 large onion, chopped
• 6 garlic cloves, chopped
• 3 small bay leaves
• 2 tablespoons chopped fresh thyme or chopped fresh marjoram
• 6 cups (or more) beef broth
• 1 28-ounce can diced tomatoes in juice
• 3 cups coarsely chopped green cabbage
• 2 large Yukon Gold potatoes, peeled, diced
• 1 cup frozen corn kernels
• 1 cup frozen peas

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