Vegetable Beef Soup

Prep Time 25 mins
Cook Time 35 mins
Total Time 1 hr
Servings 6 servings


  • 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


  • 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.
  • Recipe Notes
  • Time-Saving Tip: Save on prep time by substituting frozen vegetables for fresh. Instead of adding the carrots with the broth, add frozen peas and carrots and frozen green beans at the end, and cook on the Saute setting for 5 minutes or until hot.


Nutrition Values Per Serving : Calories 197, Total fat 5.4 g, Saturated fat 1.3 g, Cholesterol 27 mg, Sodium 658 mg, Total carbohydrate 23.7 g, Dietary fiber 3.6 g, Protein 13.5 g, Vitamin A 465 %DV, Vitamin C 15 %DV, Calcium 3 %DV, Iron 13 %DV