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Slow-Cooker Beef and Vegetable Soup

"For this hearty stew, beef, carrots, and potatoes simmer all day with a flavorful beef broth mixed with tomato paste and coffee."
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Ingredients

9 h 25 m servings 581 cals
Original recipe yields 6 servings

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Directions

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  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.

Nutrition Facts


Per Serving: 581 calories; 22 g fat; 67.8 g carbohydrates; 29.2 g protein; 68 mg cholesterol; 722 mg sodium. Full nutrition

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Reviews

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Great recipie, didnt need to cook for 8 hrs though.. 3hrs was enough, added more veggies and didnt need that much Black Pepper.. Apart from that, fantastic.

I almost didn't try this recipe because of the 3 Star rating, but so-o-o-o glad I talked myself into it anyway. I didn't have the fresh thyme or tomato paste on hand so I substituted with dried...