Slow Cooker Beef & Vegetable Soup Recipe

Name: Slow Cooker Beef & Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb beef stew meat, cut into 1-inch cubes (I actually like to use sirloin steak); fresh ground black pepper; 2 tablespoons all-purpose flour; 2 tablespoons canola oil; 3 large onions, chopped (I only use 2 large onions when adding cabbage); 2 cups green cabbage (chopped or shredded, can use more); 12 small red potatoes, cut into quarters; 2 medium carrots, peeled and sliced; 4 garlic cloves, minced; 1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme leaves, crushed; 2 tablespoons tomato paste (can use more); 1 1/2 teaspoons instant coffee crystals; 4 cups beef broth; salt, to taste; sour cream (optional); chopped green onion (optional)

Servings: persons

1 lb beef stew meat, cut into 1-inch cubes (I actually like to use sirloin steak)
fresh ground black pepper
2 tablespoons all-purpose flour
2 tablespoons canola oil
3 large onions, chopped (I only use 2 large onions when adding cabbage)
2 cups green cabbage (chopped or shredded, can use more)
12 small red potatoes, cut into quarters
2 medium carrots, peeled and sliced
4 garlic cloves, minced
1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme leaves, crushed
2 tablespoons tomato paste (can use more)
1 1/2 teaspoons instant coffee crystals
4 cups beef broth
salt, to taste
sour cream (optional)
chopped green onion (optional)

1
Season beef with black pepper and coat with flour.
2
Heat oil in skillet.
3
Add beef and cook until browned.
4
Place onions, cabbage, potatoes, carrots, garlic and thyme in slow cooker.
5
Top with browned beef.
6
Mix tomato paste, coffee and 1 cup broth, making sure tomato paste is dissolved.
7
Pour coffee mixture and remaining broth into slow cooker.
8
Cover and cook on LOW 8-10 hours or until done.
9
I add salt at the end to suit our taste and stir well.
10
Serve with sour cream and chopped green onions, if desired.
11
Notes: You can also use lower sodium or certified organic beef broth in place of the regular beef broth.
12
I also save time by buying meat that has already been cut into cubes. Sometimes I still have to cut the cubes smaller, though.
13
I also cut the vegetables the night before to save prep time in the morning.

731

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 lb beef stew meat, cut into 1-inch cubes (I actually like to use sirloin steak), fresh ground black pepper, 2 tablespoons all-purpose flour, 2 tablespoons canola oil, and more.

Yes, Slow Cooker Beef & Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow Cooker Beef & Vegetable Soup

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