Slow-Cooker Beef and Vegetable Soup

Ingredients

• 1 pound beef for stew, cut into 1-inch cubes
• 4 cups beef broth swanson®
• 2 medium carrots sliced
• 2 tablespoons flour all-purpose
• 1 tablespoon thyme leaves fresh chopped
• 4 cloves garlic minced
• 6 servings ground pepper black
• 1.5 teaspoons coffee crystals instant
• 3 large onions chopped
• 12 small potatoes red cut into quarters
• 2 tablespoons tomato paste 
• 2 tablespoons vegetable oil 

Equipment

• frying pan
• slow cooker

Directions

1. Season the beef with black pepper and coat with flour.
2. Heat the oil in a skillet.
3. Add the beef and cook until browned.
4. Place the onions, potatoes, carrots, garlic and thyme in a 3 1/2-quart slow cooker. Top with the beef.
5. Mix the tomato paste, coffee and 1 cup broth.
6. Pour the coffee mixture and the remaining broth into the slow cooker. Cover and cook on LOW 8 to 10 hours.* or until done.
7. Serve with the sour cream and chopped green onions, if desired.