Slow-Cooker Beef and Vegetable Soup

Slow-Cooker Beef and Vegetable Soup

1 Review 1 Pic
  • Prep

    25 m
  • Cook

    9 h
  • Ready In

    9 h 25 m
Recipe 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.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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.

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Review (1)

Rate This Recipe
Adrian
17

Adrian

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.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 581 cal
  • 29%
  • Fat
  • 22 g
  • 34%
  • Carbs
  • 67.8 g
  • 22%
  • Protein
  • 29.2 g
  • 58%
  • Cholesterol
  • 68 mg
  • 23%
  • Sodium
  • 722 mg
  • 29%

Based on a 2,000 calorie diet

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