Beef and Vegetable Soup
Ingredients1 h 20 m servings 168
- 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.
Per Serving: 168 calories; 6.5 18.7 9.7 17 383 Full nutrition
ReviewsRead all reviews 19
This was an easy, tasty way to make beef soup! I used the carrot chips in a bag & frozen beans & peas. I used Umami Taste #5 in a tube for the tomato paste, it added a great punch! I also skippe...
I thought this was okay, but I did feel the need to add some spices such as onion powder, salt and black pepper. If I were to make it again, I would add some chopped onion to give it a little m...
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...
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 bi...
Big hit with the family and super fast and easy! Added some green onion and then topped it with some cilantro.
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 c...
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.