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

by 2  people


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Servings: 6
Prep Time: 25 mins
Total Time: 9 hrs 25 mins
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Ingredients
  • 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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