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Slow-Cooker Beef and Vegetable Soup

By: Campbell's Kitchen  
"For this hearty stew, beef, carrots, and potatoes simmer all day with a flavorful beef broth mixed with tomato paste and coffee."

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 140 people have saved this

Prep Time:
25 Min
Cook Time:
9 Hrs
Ready In:
9 Hrs 25 Min

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Original Recipe Yield 6 servings
 

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
  • 12 small red potatoes, cut into quarters
  • 2 medium carrots, sliced
  • 4 cloves garlic, minced
  • 1 tablespoon chopped fresh thyme leaves
  • 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 flour. Heat the oil in a skillet. Add the beef and cook until browned.
  2. 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 broth. Pour the coffee mixture and the remaining broth into the slow cooker. Cover and cook on LOW 8 to 10 hours.* or until done. Serve with the sour cream and chopped green onions, if desired.

Footnotes

  • *Or on HIGH 4 to 5 hr.
  • Swanson Kitchen Tip: This recipe is also great using Swanson® Lower Sodium or Certified Organic Beef Broth in place of the regular beef broth.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 581 | Total Fat: 22g | Cholesterol: 68mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 17, 2008 by Adrian 
Great recipie, didnt need to cook for 8 hrs though.. 3hrs was enough, added more veggies and... MORE

 
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