Soup with vegetables

*Ingredients :

°A tablespoon of extra virgin olive oil.
°2 pounds of beef broth.
+For seasoning, I used sea salt and crushed pepper.
°Half a cup of chopped onions.
°3 medium carrots, you need to peel and cut into slices.
°2 stalks of celery, cut into strips.
°2 teaspoons minced garlic.
°Canned diced tomatoes, I used the largest 28-ounce can, undrained.
°1½ teaspoons Italian seasoning.
°One bay leaf.
°2 large russet potatoes, I peeled and cut into 2cm pieces.
°Half a cup of frozen corn.
°Half a cup of frozen peas.
°Half a cup of frozen green beans, chopped.
°2 tsp of chopped parsley.

* Methods :

level 1:
Before I started this recipe, I prepared the stewed meat with salt and pepper, after which I let it sit for about 20 minutes.
The second phase:
Also, I plucked a large saucepan, and heated the olive oil over medium-high heat until brightening.
Stage 3:

After I coat each side with salt and pepper, I arrange a portion of the meat in the container in a single layer, and cook it for three or four minutes per side until it is much done. 
Stage 4:
Further, I reworked a similar course with the rest of the meat, and when I finished, I put the caramelized hamburger on a plate and covered it with aluminum foil to keep it warm. 
level five:
In this progression, I placed the diced onions, diced carrots, and celery in the container and cook them until the vegetables are tender, approximately 5 minutes, until the vegetables are completely tender. 
Stage 6:
Next I added 2 teaspoons of minced garlic and cooked the vegetables for an additional 30 seconds.
Stage 7:
Then I transferred the cooked meat and vegetables to a huge saucepan, along with canned tomatoes, Italian relish, straight leaves, and seven to eight cups of hamburger broth, heated everything up, and carried it into a thin low stew.  An hour, until the meat is tender.
Stage 8:
Next, I added the potato pieces, and proceeded to cook for another 20 minutes until the potatoes were tender.
Stage 9:
Further, I mix corn, peas and green beans and cook for 5 minutes on medium density. Season the soup with salt and pepper to taste.
Stage 10:
In conclusion, I got rid of the narrow leaves, put them away, and served the soup warm with a sprinkling of parsley over each serving.