Slow Cooker Tomato-Beef Soup
2023-04-24- Cuisine: Canadian
- Course: Soup
- Skill Level: Advanced
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Add to favorites
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 10:00 h
- Ready In: 10:10 h
Average Member Rating
(5 / 5)
2 People rated this recipe
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Nutritional Info
This information is per serving.
-
Calories
210.8 -
Carbohydrates
22.5 g -
Cholesterol
48.5 mg -
Fat
3.5 g -
Fiber
3.4 g -
Protein
22.0 g -
Saturated Fat
1.2 g -
Serving Size
1 -
Sodium
102.1 mg -
Sugar
2.8 g -
Trans Fat
1 g -
Unsaturated Fat
0.2 g -
Potassium
916.4 mg
Slow cooker tomato-beef soup. Cubed beef with vegetables and spices cooked in a slow cooker. Instant coffee crystals and spices-cumin, ginger, and allspice-lend rich, brown color and piquant flavor to this delicious meaty soup. I used the homemade beef broth to make this soup.
5 Slow Cooker Tips to Ensure that Your Soup Recipe Won’t Burn or Burn Out
Slow cookers are a great way to make dinner while you’re away from the kitchen. But it’s easy for your soup recipe to burn or burn out if you don’t know the best way to use it. Here are five slow cooker tips for beginner chefs that will help you make soup without any problems. 5 Slow Cooker Tips to Ensure that Your Soup Recipe Won’t Burn or Burn Out
1) Always put water in the pot before adding your ingredients. When you add water, it helps to regulate the temperature of the pot and keep it from burning your food.
2) Make sure that your slow cooker is at least half full before turning it on. This will ensure that there is enough liquid in the pot so nothing burns and everything cooks evenly.
3 ) Don’t forget to add seasonings like salt and pepper. Adding these spices before you add your ingredients will help infuse your soup with flavor from the beginning.
4) Turn off your slow cooker between meals so that it’s not cooking all day and the heat doesn’t damage the food.
5) Add any vegetables, pasta, or rice towards the end for better and more evenly cooked results.
You may also like Slow Cooker General Tso Chicken Wings
Slow Cooker Tomato-Beef Soup
Ingredients
- 2 tablespoons all-purpose flour
- 1 pound (480 g) beef stew meat, cubed
- 2 tablespoons vegetable oil
- 3/4 pound (360 g) new potatoes, quartered
- 4 carrots, peeled and sliced
- 1 large yellow onion, peeled and chopped
- 14 ½ oz (435 ml) can diced tomatoes with chili spices
- 14 oz (420 ml) can beef broth
- 1 red bell pepper, cored and chopped
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1 ½ teaspoons instant coffee crystals
- 1 teaspoon ground cumin
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1 tablespoon brown sugar
Method
Step 1
Place all-purpose flour in a large resealable plastic food storage bag. Add cubed beef and shake well until beef is coated.
Step 2
In a large nonstick skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add half of the beef and brown on all sides.
Step 3
Remove browned beef from the skillet. Brown the remaining beef in the remaining 1 tablespoon of vegetable oil. Drain off fat.
Step 4
In a slow cooker, combine potatoes, carrots, and onion. Mix well. Add browned meat.
Step 5
In a large mixing bowl, combine the remaining ingredients. Stir well. Pour mixture over beef in the slow cooker.
Step 6
Cover slow cooker and cook on low-heat setting for 8-10 hours.