How to Make Beef and Vegetable Soup - A Step-by-Step Guide

Nothing hits the spot on a chilly, winter day quite like a hearty bowl of beef and vegetable soup. This classic comfort food dish is filled with tender pieces of beef, a medley of vegetables, and savory broth that warms you from the inside out. Whether you're feeling under the weather or simply seeking a nourishing and satisfying meal, this beef and vegetable soup is sure to do the trick.

One of the best things about this recipe is its versatility. You can easily customize the vegetab...

Read more

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

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr
  • Total Time: 1 hr 20 mins
  • Servings: 6
  • Yield: 6 servings

  • 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.
  • Nutrition

    168 cal.

    • Total Fat: 7g
    • Saturated Fat: 2g
    • Cholesterol: 17mg
    • Sodium: 383mg
    • Total Carbohydrate: 19g
    • Dietary Fiber: 3g
    • Total Sugars: 3g
    • Protein: 10g
    • Vitamin C: 10mg
    • Calcium: 24mg
    • Iron: 1mg
    • Potassium: 237mg