Warm up on cooler days with slow cooker beef and vegetable soup. Heart beef, veggies and potatoes make this soup a great entrée for dinner or lunch for the week.
What You Need
Original recipe yields 14 servings
2 lb. stew beef, cut into ½ inch chunks
2 Tbsp. steak seasoning
2 Tbsp. flour
1 tsp. vegetable oil
6 cups beef broth
2 cans (10 oz.) tomatoes with habanero peppers
2 russet potatoes, peeled and cut in ½ -inch chunks
1 green pepper, deseeded, cut into 1/4-1/2-inch chunks
1 poblano chile, seeded, cut into 1/2-inch pieces
1/2 sweet onion, diced
3 stalks celery, chopped in ½-in pieces
4 carrots, , cut into ¼-inch pieces
3 cloves garlic, minced
1/4 cup A.1. Original Sauce
1 tsp. red pepper flakes
1/2 tsp. black pepper
1 cup KRAFT Shredded Cheddar Cheese
Add To Shopping List
Let's Make It
Gently pound beef pieces with a meat tenderizer. Mix together steak seasoning and flour. Toss beef in mixture to coat.
Heat vegetable oil in frying pan over med-high heat. Brown beef. Set aside.
Add beef and remaining ingredients to slow cooker. Stir to mix. Cover and cook on low 8-10 hours.
For easy cleanup, line slow cooker with plastic liner bag before filling with ingredients and cooking as directed.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.