Vegetable Beef Soup

Name: Vegetable Beef Soup
Prep time: 25 min
Cook time: 35 min
Ingredients: 1/2 lbs boneless beef chuck roast or stew beef (cut into bite-sized pieces); 1 tbsp vegetable oil; 2 tbsp tomato paste; 4 cups Swanson® Beef Broth; 2 carrots (peeled and diced (about1 cup)); 1 Yukon gold potato (unpeeled, cut into cubes (about 1 cup), 6 ounces); 4 oz green beans (trimmed and cut into 1/2 inchpieces (about 1 cup)); 1/2 cup uncooked ditalini pasta (small tube shaped); 1 tbsp chopped fresh thyme leaves; 1 cup frozen peas (thawed); 2 tbsp chopped fresh parsley

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Prep Time: 25 minutes

Cook Time: 35 minutes

Servings: 6

Author : Campbell's®

Instructions

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Step 1

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.

Step 2

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.

Step 3

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

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