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.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 168 Calories

Ingredients

• 1 tablespoon all-purpose flour
• 1 tablespoon olive oil
• 2 tablespoons tomato paste
• 1 cup frozen peas
• 1 teaspoon chopped fresh thyme leaves
• ½ pound boneless beef chuck roast, cut into 1/2-inch pieces
• 2 cups cubed unpeeled Yukon Gold potatoes
• 2 medium carrots, peeled, cut in half lengthwise and sliced
• 1 (32 ounce) carton Swanson® Lower Sodium Beef Broth
• 1 cup green beans, trimmed and cut into 1/2-inch pieces

Recipe Instructions

Step 1

Season the beef as desired.

Step 2

Heat the oil in a 4-quart saucepan over medium-high heat. Add the beef and cook until browned, stirring often.

Step 3

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.

Step 4

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.