Winter Vegetable and Beef Soup

Name: Winter Vegetable and Beef Soup
Ingredients: 2 tablespoons olive oil; 2 pounds boneless beef chuck roast, cut into 1/2-inch cubes; 4 large carrots, peeled, diced; 1 large onion, chopped; 6 garlic cloves, chopped; 3 small bay leaves; 2 tablespoons chopped fresh thyme or chopped fresh marjoram; 6 cups (or more) beef broth; 1 28-ounce can diced tomatoes in juice; 3 cups coarsely chopped green cabbage; 2 large Yukon Gold potatoes, peeled, diced; 1 cup frozen corn kernels; 1 cup frozen peas