Beef & Vegetable Soup | Swanson® Recipes

Ingredients

• 1/2 pound boneless beef chuck roast, cut into 1/2-inch pieces
• 1 tablespoon olive oil
• 2 cups cubed unpeeled Yukon Gold potato
• 2 medium carrot, peeled, cut in half lengthwise and sliced (about 1 cup)
• 1 tablespoon all purpose flour
• 1 carton Swanson® Beef Broth (4 cups)
• 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