Hearty Creamy Chicken and Beef Vegetable Soup

1Heat olive oil (2 tablespoons) in a large pot over medium-high heat. Add the diced chicken breast (1 pound) and beef stew meat (1 pound). Cook until browned on all sides, about 5-7 minutes. Remove the meat from the pot and set aside.

2In the same pot, add the chopped onion (1 large) and minced garlic (3 cloves). Sauté until the onion (1 large) is translucent, about 3 minutes.

3Add the sliced carrots (2), celery, and red bell pepper (1) to the pot. Cook for another 5 minutes, stirring occasionally.

4Return the browned chicken and beef to the pot. Add the green beans (1 cup) and corn kernels (1 cup). Stir to combine all the ingredients.

5Pour in the chicken broth (4 cups) and beef broth (2 cups). Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes, allowing the flavors to meld together.

6In a small bowl, whisk together the heavy cream (1 cup) and all-purpose flour (2 tablespoons) until smooth. Gradually stir this mixture into the soup, ensuring it is well incorporated.

7Add the dried thyme (1 teaspoon), dried oregano (1 teaspoon), salt, and black pepper to the soup. Stir well and let it simmer for an additional 10 minutes, or until the soup has thickened to your desired consistency.

8Taste and adjust seasoning if necessary. Remove from heat.

9Ladle the soup into bowls and garnish with freshly chopped parsley before serving.