Beef Vegetable Soup

2 tablespoons olive oil, divided
1 lb. boneless beef chuck, cut into chunks
1 large onion, diced small
2 carrots, sliced
2 celery stalks, sliced
1 large russet potato, scrubbed but unpeeled, cut into chunks
1 28-oz can diced tomatoes
6 cups beef broth
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried marjoram
1/2 cup peas
1/2 cup corn
1 cup green cabbage, chopped
2 tablespoons chopped fresh flat-leaf parsley
Salt and freshly ground pepper, to taste

1. In a large soup pot over medium-high heat, heat the olive oil. Working in batches, add the beef and cook, stirring occasionally, until browned, about 5 minutes. Transfer to a plate and set aside.
2. Add the remaining tablespoon olive oil to the pot and reduce heat to medium. Add the onion, carrots and celery, and cook, stirring occasionally, until onion is softened, about 5 minutes. Return the beef and any juices to the pot.
3. Add the broth, bay leaf, thyme, marjoram, diced tomatoes, peas, corn, potatoes, cabbage, and a generous sprinkling of salt and bring to a boil over high heat. Reduce heat to low and simmer, partially covered, for 1 hour.  Taste and add more salt and pepper if needed. Stir in fresh parsley just before serving.