Recipe information
Ingredients for - Beef and Vegetable Soup
1. Boneless beef chuck roast, cut into 1/2-inch pieces - ½ pound
3. Cubed unpeeled Yukon Gold potatoes - 2 cups
4. Carrots, peeled, cut in half lengthwise and sliced - 2 medium
6. Swanson® Lower Sodium Beef Broth - 1 (32 ounce) carton
9. Green beans, trimmed and cut into 1/2-inch pieces - 1 cup
How to cook deliciously - Beef and Vegetable Soup
1. Stage
Season the beef as desired.
2. Stage
Heat the oil in a 4-quart saucepan over medium-high heat. Add the beef and cook until browned, stirring often.
3. Stage
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.
4. Stage
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.
