Instant Pot® Vegetable Beef Soup | Swanson® Recipes

Name: Instant Pot® Vegetable Beef Soup | Swanson® Recipes
Ingredients: 1/2 pound boneless beef chuck roast or stew beef, cut into bite-sized pieces; 1 tablespoon vegetable oil; 2 tablespoons tomato paste; 4 cups Swanson® Beef Broth; 2 carrot, peeled and diced (about 1 cup); 1 Yukon Gold potato (6 ounces), unpeeled, cut into cubes (about 1 cup); 4 ounces green beans, trimmed and cut into 1/2-inch pieces (about 1 cup); 1/2 cup uncooked ditalini (small tube shaped) pasta; 1 tablespoon chopped fresh thyme leaves; 1 cup frozen peas, thawed; 2 tablespoons chopped fresh parsley

www.campbells.com

This flavorful soup has tender beef, vegetables and pasta that cook all together in the Instant Pot®, so prep and cleanup are easy.

View full recipe on www.campbells.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.campbells.com.

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Ingredients

1/2 pound boneless beef chuck roast <strong>or </strong>stew beef, cut into bite-sized pieces
1 tablespoon vegetable oil
2 tablespoons tomato paste
4 cups Swanson® Beef Broth
2 carrot, peeled and diced (about 1 cup)
1 Yukon Gold potato (6 ounces), unpeeled, cut into cubes (about 1 cup)
4 ounces green beans, trimmed and cut into 1/2-inch pieces (about 1 cup)
1/2 cup <strong>uncooked</strong> ditalini (small tube shaped) pasta
1 tablespoon chopped fresh thyme leaves
1 cup frozen peas, thawed
2 tablespoons chopped fresh parsley