Slow-Cooker Beef & Vegetable Soup

Campbell's Slow-Cooker Beef & Vegetable Soup Recipe

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.

At a glance

Prep

25 min.

Total

9 hr. 25 min.

Serves

6

Servings: about 2 cups each

Cook: 9 hr.

Made With

  • Swanson® Beef Broth

    Swanson® Beef Broth

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What You'll Need

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)

How to Make It

  • 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.

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Easy Substitutions

  • *Or on HIGH 4 to 5 hours
  • Tip: This recipe is also great using Swanson® Lower Sodium Beef Broth in place of the regular beef broth.
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RID#25660

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