Beef and Vegetable Soup - Chefwiz.com

Ingredients

• ½ pound of boneless beef chuck roast, diced into 1/2-inch pieces
• 1 tablespoon of olive oil
• 2 cups of cubed unpeeled Yukon Gold potatoes
• 2 medium carrots, peeled, halved lengthwise, and sliced
• 1 tablespoon of all-purpose flour
• 1 (32 ounce) carton of Swanson® Lower Sodium Beef Broth
• 2 tablespoons of tomato paste
• 1 teaspoon of freshly chopped thyme leaves
• 1 cup of green beans, trimmed and diced into 1/2-inch pieces
• 1 cup of frozen peas