Slow-Cooker Beef and Vegetable Soup

Cubes of beef simmer to tenderness in a delicious mixture of beef broth, vegetables, herbs and a secret ingredient - instant coffee crystals - to maximize the scrumptious flavor of this hearty soup.

Slow-Cooker Beef and Vegetable Soup
SERVINGS
6
PREP TIME
25 mins
TOTAL TIME
9 hrs 25 mins
by 5.0 3  people
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Ingredients
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  • 1 pound beef for stew, cut into 1-inch cubes
  • Ground black pepper
  • 2 tablespoons all-purpose flour
  • 2 tablespoons vegetable oil
  • 3 large onions, chopped (about 3 cups)
  • 12 small red potatoes, cut into quarters
  • 2 medium carrots, sliced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme leaves, crushed
  • 2 tablespoons tomato paste
  • 1 1/2 teaspoons instant coffee crystals
  • 4 cups Swanson® Beef Broth
  • Sour cream (optional)
  • Chopped green onion (optional)
Directions
1. 
Season the beef with black pepper and coat with the flour.
2. 
Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook until it's well browned.
3. 
Place the onions, potatoes, carrots, garlic and thyme in a 3 1/2-quart slow cooker. Top with the beef. Mix the tomato paste, coffee and 1 cup of the broth. Pour the coffee mixture and the remaining broth into the slow cooker. Cover and cook on LOW 8 to 10 hours* or until it's done.
4. 
Serve with the sour cream and chopped green onions, if desired.
5. 
*Or on HIGH 4 to 5 hours
Tip:
1. 
This recipe is also great using Swanson® Lower Sodium or Certified Organic Beef Broth in place of the regular beef broth.
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