Hearty Beef Noodle Soup

I am going to type this recipe out because in the past I have just thrown stuff in a pot and eaten it.  It really got cold yesterday as I was making this and I think it will be delicious as tomorrow night's dinner with some crusty bread and butter.

1 pkg (approx. 1-2lbs) stew meat cut into tiny bites
Salt, pepper and other seasonings to taste
1 tbsp. olive oil
2 cartons beef broth (1 no sodium, 1 low sodium)
24 baby carrots, match-sticked
3 celery ribs, sliced and then dhopped
1 bay leaf
1 tsp. thyme
1 tbsp. parlsey flakes
1/2 lb ribbon noodles
Additional optional ingredients: 1 C. frozen corn and 1 14oz. can kidney beans drained and rinsed.

Cut stew meat into small bites and season to taste.

Sear the meat in olive oil until it is no longer pink.  Pour the broth into a soup pot and then add the meat, carrots and celery.  Bring to a boil and add the bay leaf, thyme and parsley flakes.  Simmer for 2 hours or until the meat is tender nad the veggies are no longer crunchy but not mushy.

In a separate pot, boil water with salt and veggie oil and cook the noddles according to package directions. 

When the soup is ready serve, put some noodles in a bowl and pour the hot soup over them.  Serve with crusty bread.