Beef and Vegetable Soup
Description
Here's a hearty and satisfying soup that's guaranteed to warm you through and through. Tender chunks of beef and vegetables simmer in a combination of savory beef broth and tomato paste. The result is a homemade soup that's simply delicious.
Ingredients
•
1/2 pound boneless beef chuck roast, cut into 1/2-inch pieces
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1 tablespoon olive oil
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2 cups cubed unpeeled Yukon Gold potatoes
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2 medium carrots, peeled, cut in half lengthwise and sliced
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1 tablespoon all-purpose flour
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1 (32 ounce) carton Swanson® Lower Sodium Beef Broth
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2 tablespoons tomato paste
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1 teaspoon chopped fresh thyme leaves
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1 cup green beans, trimmed and cut into 1/2-inch pieces
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1 cup frozen peas
Directions
1
Season beef as desired.
2
Heat oil in a 4-quart saucepan over medium-high heat. Add beef and cook until browned, stirring often.
3
Add potatoes and carrots to the saucepan and cook for 5 minutes or until tender, stirring occasionally. Add flour; cook and stir for 1 minute.
4
Stir in broth, tomato paste, and thyme and heat to a boil. Reduce the heat to medium-low. Cover and cook for 40 minutes or until the beef is tender, adding the green beans and peas for the last 20 minutes of the cooking time. Season as desired.