- In a pot, heat 1 tablespoon of oil over medium heat.
- Add 1 chopped onion, 2 minced garlic cloves, and 1 diced carrot.
- Cook for 2-3 minutes until vegetables are soft.
- Add 1 lb of diced beef and cook until browned.
- Pour in 4 cups of beef broth and bring to a boil.
- Reduce heat and let the soup simmer for 20 minutes.
- Add 1 cup of diced potatoes, 1 cup of frozen peas, and 1 cup of frozen corn.
- Let the soup simmer for an additional 10 minutes.
- Season with salt and pepper to taste.
- Serve hot.
This is an AI generated recipe, and it may not be perfect. Please use your own judgement when following the instructions.