Here's a hearty and satisfying soup that's guaranteed to warm you through and through. Tender chunks of beef and vegetables simmer in a combination of savory beef broth and tomato paste. The result is a homemade soup that's simply delicious.
cost per recipe: $5.83
The price is determined by the national average.
pound boneless beef chuck roast, cut into 1/2-inch pieces
tablespoon olive oil
cups cubed unpeeled Yukon Gold potato
medium carrot, peeled, cut in half lengthwise and sliced (about 1 cup)
tablespoon all-purpose flour
carton (32 ounces) Swanson® Unsalted Beef Broth or Swanson® Beef Broth
tablespoons tomato paste
teaspoon chopped fresh thyme leaves
cup green beans trimmed and cut into 1/2 inch pieces
cup frozen peas
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.