MEXICAN BEEF AND VEGETABLE SOUP

MEXICAN BEEF AND VEGETABLE SOUP 2 tablespoons olive oil 1 1/2 lbs top sirloin steak, cubed into 1" chunks 1 large onion, diced 1 cup diced celery 1 cup diced carrots 3 garlic cloves, minced 1 1/2 teaspoons cumin 1 teaspoon dried oregano 1/2 teaspoon pepper 1/8 teaspoon cayenne pepper 28 ounce can diced tomatoes 8 cups beef stock 3 tablespoons lime juice salt, to taste 1 lb. Yukon gold potatoes, peeled and diced into cubes 1 cup canned yellow corn fresh parsley, to garnish (optional) Place a large dutch oven or soup pot over medium heat and add one tablespoon of olive oil. Place half of the beef in the pot and brown each side until browned. Remove the beef with a slotted spoon and place into a separate bowl. Repeat with the other half of the beef. Add the other tablespoon of olive oil and the onions to the pot and cook over medium heat until the onions are translucent. Place the celery, carrots, garlic, cumin, oregano, pepper, cayenne pepper, diced tomatoes with the juice, and beef stock, lime juice, and potatoes into the same pot and mix until combined. Bring the soup to a boil, cover with a lid and allow it to simmer for 20 minutes. Taste and season with salt. Place the corn into the soup and mix. Garnish with fresh parsley and serve warm.