beef vegetable soup

Ingredients

• 1 tablespoon olive oil
• 1 1/2 pounds beef chuck cut into bite size pieces
• 1 medium onion chopped
• 4 cans 14 1/2 oz beef broth
• 1 can 28-35 oz. plum tomatoes in juice (san marzano tomatoes are best) cut up
• 1 - bay leaf
• 1/4 teaspoon thyme, dried
• 1/4 teaspoon pepper
• 1 pound carrots, chopped
• 1 pound red potatoes, scrubbed and diced
• 3 - celery stalks
• 1 10 oz. packages frozen peas
• 1 10oz. packages frozen corn