Beef and Vegetable Soup


  • 1/2 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


Season the beef as desired.

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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.