Slow-Cooker Beef & Vegetable Soup

By á-46

Ingredients

• Provided by Campbell’s Kitchen
• Cook: 9 hr.
• 1 lb. beef for stew , cut into 1-inch cubes
• ground black pepper
• 2 tbsp. all-purpose flour
• 2 tbsp. vegetable oil
• 3 large onions , chopped
• 12 small red potatoes , cut into quarters
• 2 medium carrots , sliced
• 4 cloves garlic , minced
• 1 tbsp. chopped fresh thyme leaves or 1
• tsp. dried thyme leaves
• 2 tbsp. tomato paste
• 1 1/2 tsp. instant coffee crystals
• 4 cups Swanson® Beef Broth
• sour cream (optional)
• Chopped green onion (optional)

Preparation

Step 1

Season the beef with black pepper and coat with flour.

Heat the oil in a skillet. Add the beef and cook until browned.

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 hr.* or until
done.

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

*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.