Name: Beef and Vegetable Soup
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Boneless beef chuck roast, cut into 1/2-inch pieces - ½ pound; Olive oil - 1 tablespoon; Cubed unpeeled Yukon Gold potatoes - 2 cups; Carrots, peeled, cut in half lengthwise and sliced - 2 medium; All-purpose flour - 1 tablespoon; Swanson® Lower Sodium Beef Broth - 1 (32 ounce) carton; Tomato paste - 2 tablespoons; Chopped fresh thyme leaves - 1 teaspoon; Green beans, trimmed and cut into 1/2-inch pieces - 1 cup; Frozen peas - 1 cup

Ingredients for - Beef and Vegetable Soup

1. Boneless beef chuck roast, cut into 1/2-inch pieces ½ pound

2. Olive oil 1 tablespoon

3. Cubed unpeeled Yukon Gold potatoes 2 cups

4. Carrots, peeled, cut in half lengthwise and sliced 2 medium

5. All-purpose flour 1 tablespoon

6. Swanson® Lower Sodium Beef Broth 1 (32 ounce) carton

7. Tomato paste 2 tablespoons

8. Chopped fresh thyme leaves 1 teaspoon

9. Green beans, trimmed and cut into 1/2-inch pieces 1 cup

10. Frozen peas 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.