Beef and Vegetable Soup

Heres a hearty and courteous soup thats guaranteed to doting you through and through. ache chunks of beef and vegetables simmer in a immersion of savory beef broth and tomato paste. The result is a homemade soup thats simply delicious.

The ingredient of Beef and Vegetable Soup

1. u00bd pound boneless beef chuck roast, cut into 1/2-inch pieces
2. 1 tablespoon olive oil
3. 2 cups cubed unpeeled Yukon Gold potatoes
4. 2 medium carrots, peeled, cut in half lengthwise and sliced
5. 1 tablespoon all-purpose flour
6. 1 (32 ounce) carton Swansonu00ae Lower Sodium Beef Broth
7. 2 tablespoons tomato paste
8. 1 teaspoon chopped open thyme leaves
9. 1 cup green beans, trimmed and cut into 1/2-inch pieces
10. 1 cup frozen peas

The instruction how to make Beef and Vegetable Soup

1. Season the beef as desired.
2. Heat the oil in a 4-quart saucepan higher than medium-high heat. amass the beef and cook until browned, stirring often.
3. go to the potatoes and carrots to the saucepan and cook for 5 minutes or until tender, stirring occasionally. build up the flour and cook and rouse for 1 minute.
4. demonstrate in the broth, tomato epoxy resin and thyme and heat to a boil. condense abbreviate 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.

Nutritions of Beef and Vegetable Soup

calories: 168.2 calories
carbohydrateContent: 18.7 g
cholesterolContent: 17.2 mg
fatContent: 6.5 g
fiberContent: 3.4 g
proteinContent: 9.7 g
saturatedFatContent: 1.9 g
servingSize:
sodiumContent: 383.1 mg
sugarContent: 3.2 g
transFatContent:
unsaturatedFatContent: