Beef and Vegetable Soup

Ingredients

• 1/2 pound boneless beef chuck roast, cut into 1/2-inch piece s
• tablespoon olive oil
• cup scubed unpeeled Yukon Gold potatoes
• medium carrots, peeled, cut in half lengthwise and slice d
• tablespoon all-purpose flour
• (32 ounce) cartonSwanson® Lower Sodium Beef Broth
• tablespoon stomato paste
• teaspoon chopped fresh thyme leaves
• cup green beans, trimmed and cut into 1/2-inch piece s
• cup frozen peas

Instructions

1. Season the beef as desired.
2. Heat the oil in a 4 quart saucepan over medium high heat. Add the beef and cook until browned, stirring often.
3. 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.
4. 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.