Slow-Cooker Beef and Vegetable Soup

Slow-Cooker Beef and Vegetable Soup

I love using my crockpot any time of the year.  This is a recipe from Swanson Broth.  I usually do not use a prepared broth, I use a broth starter and add it to water.  That way I can control the amount of preservatives and sodium, at least a little more. 

Ingredients:

1 lb. beef for stew, cut into 1-inch cubes

Ground black pepper   to taste

2 tbsp. all-purpose flour, unbleached

2 tbsp. vegetable oil

3 large onions, chopped (about 3 cups)

12 small red potatoes, cut into quarters or about 5 Idaho or russet potates, cut into 1 inch squares

2 medium carrots, sliced (about 1 cup)

4 cloves garlic, minced

1 tbsp. chopped fresh thyme leaves or 1 teaspoon dried thyme leaves, crushed                                    

2 tbsp. tomato paste                                                                                      

4 cups Swanson® Beef Broth or a broth you make from a starter

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 on HIGH for 4 to 5 hours or until it's done.

4. Serve with the sour cream and chopped green onions, if desired.