Beef and Vegetable Soup recipe
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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 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
Nutrition Info
- 168.2 caloriescarbohydrate: 18.7 gcholesterol: 17.2 mgfat: 6.5 gfiber: 3.4 gprotein: 9.7 gsaturatedFat: 1.9 gservingSize: -sodium: 383.1 mgsugar: 3.2 gtransFat: : -unsaturatedFat: : -
Directions Beef and Vegetable Soup
Directions
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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.