adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Beef and Vegetable Soup
Beef and Vegetable Soup
0 Likes
Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Satisfying beef and vegetable soup with savory broth and tomato paste for a delicious homemade meal.
Ingredients:
  • 0.5 pound boneless beef chuck roast, cut into 1/2-inch pieces
  • 1 tablespoon olive oil
  • 2 cups cubed unpeeled Yukon Gold potatoes
  • 2 medium carrots, peeled, cut in half lengthwise and sliced
  • 1 tablespoon all-purpose flour
  • 1 (32 ounce) carton Swanson® Lower Sodium Beef Broth
  • 2 tablespoons tomato paste
  • 1 teaspoon chopped fresh thyme leaves
  • 1 cup green beans, trimmed and cut into 1/2-inch pieces
  • 1 cup frozen peas
Instructions:
  • Season the beef to your liking.
  • In a 4-quart saucepan over medium-high heat, heat the oil until shimmering. Add the beef and cook until perfectly browned, stirring frequently.
  • Add the potatoes and carrots to the saucepan and cook until tender, stirring occasionally for about 5 minutes. Then, add the flour and cook and stir for another minute.
  • Combine the broth, tomato paste, and thyme in the pot and bring to a boil. Lower the heat to medium-low, cover, and simmer for 40 minutes until the beef is tender. Add the green beans and peas for the last 20 minutes of cooking. Season to taste before serving.

Similar Recipes