Slow Cooker Beef & Vegetable Soup - cooking recipe

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)

Preparation

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