Beef and Vegetable Soup
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
- ½ 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
- 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 as desired.
- Heat the oil in a 4-quart saucepan over medium-high heat. Add the beef and cook until browned, stirring often.
- Add the potatoes and carrots to the saucepan and cook for 5 minutes or until tender, stirring occasionally. Add the flour and cook and stir for 1 minute.
- Stir in the 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.