Vegetable Beef Soup



_ Ingredients


1tablespoon vegetable oil

1/2pound boneless beef chuck roast or stew beef, cut into bite-sized 

pieces

4cups Swanson® Beef Broth

2tablespoons tomato paste

1Yukon Gold potato (6 ounces), unpeeled, cut into cubes (about 1 

cup)

2carrot, peeled and diced (about 1 cup)

2tablespoons chopped fresh parsley

1/2cup uncooked ditalini (small tube shaped) pasta

4ounces green beans, trimmed and cut into 1/2-inch pieces (about 1 

cup)

1cup frozen peas, thawed

1tablespoon chopped fresh thyme leaves


_ How to Make It

Season the beef with salt and pepper.  On a 6-quart Instant Pot®, 

select the Saute setting.  Heat the oil and add the beef and cook until 

well browned, stirring occasionally.  Add the tomato paste and cook 

and stir for 2 minutes (cooking the tomato paste will enhance the 

flavor).  Press Cancel.


Add the broth, carrots, potato, green beans, ditalini and thyme.  Lock 

the lid and close the pressure release valve. Pressure cook on High 

pressure, setting the timer to 8 minutes (timer will begin counting 

down once pressure is reached- it takes about 10 minutes). When 

done, press Cancel and use the quick release method to release the 

pressure.


Stir in the peas.  Season to taste and sprinkle with the parsley before 

serving.

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