Beef and Vegetable Soup

Name: Beef and Vegetable Soup
Total time: 80
Yield: 6
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

Recipe by Campbell's Kitchen from allrecipes.com

Dinner 1 Hr. 20 Mins.

Ingredients

6 servings

•

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 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.