Here is a rich, filling soup that will warm you from the inside out. Tender beef chunks and veggies boil in a flavorful beef broth and tomato paste mixture. The end result is a lovely homemade soup.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 6 |
| Yield: | 6 servings |
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
Instructions
- 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 Facts
| Calories | 168 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 17 mg |
| Dietary Fiber | 3 g |
| Protein | 10 g |
| Saturated Fat | 2 g |
| Sodium | 383 mg |
| Sugars | 3 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Added 1/2 a white onion, diced, because we like onions. Seasoned beef with kosher salt and black pepper before searing. All of the veggies were full of flavor, I think searing the potatoes carrots (and in my case onions) makes a difference. I used 2 tsp dried thyme because I didn’t have fresh. The meat was tender and flavorful. The soup is filling. We ate salad and one bowl of soup and were quite satisfied. I’ve been looking for healthy, affordable, beef recipes to add to the rotation, this one definitely made the cut.
It benefited greatly with the addition of salt! Otherwise delicious!
I used noodles in mine but oh my so so so good. Thanks for sharing
This is a very flavorful soup with just a light zing to it. Made it a second time with pork country ribs cut up. Mmmmm.
It was quick and easy recipe to make and i can’t wait to try it
Turned out excellent. Added yellow squash to it and the whole can of tomato paste. Also added two cups of water with beef bullion instead of salt. Really good !!!
I make Beef with Vegetables Soup every winter, but I haven’t made it in a long time, so I had to do it.
Well I didn’t have any carrots or green beans, so I added more potatoes and used a small can of tomato paste instead of 2 Tablespoons. It was very tomato-ey and very delicious. Good soup for a cold day.
I added mushrooms. Also used some leftover French onion soup in addition to the beef stock. Tripled the recipe for the number I had to feed. This is a great one to keep handy.
I made this recipe just as written. This is our favorite beef vegetable soup recipe…so deeply flavorful and hearty. Extra good with some crusty bread!
Loved it but added vegetable broth and more beef base. And onion and celery
I added diced red pepper, onion and tomatoes to boost the veggie variety. Great and healthy weeknight meal.
I’m very happy with how this turned out. I did use a whole can of tomato paste and a can of diced tomatoes instead of peas. I also used cornstarch instead of flour. Very happy and will definitely make again.
For my first ever beef vegetable soup it actually came out pretty good. I actually mixed this recipe with the recipe that my mom uses flower I mixed cornstarch and hot water and port a little bit of it into the soup mix and then I took the drippings from the beef tips and marinated the potatoes in that. I used Frozen mixed vegetables and I put that directly into the soup slash broth mix. after I marinated the potatoes and the beef tip drippings I poured the potatoes and the beef tip drippings into the soup which helps make it thicker on top of the cornstarch mixture that I used in the broth and I also added a lot of water and then let it cook down. Actually turned out really great I’m going to also make beef Stromboli to go with it and I think I’ll be good
Soup was awesome, took no time and I added leftover zucchini I still had in the refrigerator, Great soup I will be making again
Nice and easy soup recipe. I used some canned vegetables instead of fresh since I didn’t have some of the fresh items. Definitely will make again.
I opted to use a bigger variety of fresh vegetables but it was delicious.
This is good. I do saute and add sweet onion and celery to this recipe…. and a little Chipotle smoky pepper. Adding the tyme makes this taste a little more hearty like beef stew….. I like making vegetable beef soup with leftover pot roast and juice from the crock pot. Thank you I added diced tomatoes and that was very goo too.
I added minced garlic, salt and pepper. I did not put the flour in it and turned out great
This turned out DELICIOUS! I put my own little spin on it but I put garlic powder and season salt on my meat while I cooked it to give some flavor and then once everything was cooking together I added season salt and garlic powder and salt and pepper to the broth and it was delicious! Only added about 1/4 can of tomato paste to it also but it was so good! The whole pot got eaten in one day!
Great. I did add twice the tomato paste is call for.