An expert chef, I am not. I do believe I’m getting better at putting meals together from scratch and making them taste, not just edible, but good. I want myself and my family to be healthy, so I try to incorporate healthy ingredients and avoid processed foods when cooking.
My beef, lentil, and veggie soup recipe makes about 4 servings, but you can easily double or triple it. Soup tastes great as leftovers and freezes well. Also, the ingredients are easy to tweak, add, or delete.
I also have an obsession with my Crock-pot and like to break it out for meals at least twice a week!
- 6 oz beef (roast or steak)
- 14.5 oz can beef broth
- 3 cups water
- 1/2 cup kidney beans
- 1/2 cup lentils
- 1 large carrot
- 2 celery stalks
- 2 large onion bulbs
- 2 cloves of garlic
- 1 cup kale
- 1 tsp chili sauce
- 1 tsp fish sauce
- 1 tbsp Worcestershire sauce
- salt and pepper to taste
Step 1: Soak kidney beans overnight or for at least 3-4 hours. Add soaked and rinsed beans to slow cooker.
Step 2: Brown the beef in a pan on the stove top. Sprinkle a little salt and pepper over top. Once browned, add beef to slow cooker. I added the juices from the pan, but to be healthier, just leave it out.
Step 3: Chop your carrot, onions, and celery into bite-size pieces and add to slow-cooker.
Step 4: Crush or chop your garlic cloves and add to pot.
Step 5: Add broth, water, chili sauce, fish sauce, andÂ Worcestershire sauce.
Step 6: Set slow-cooker on High for 3 hours.
Step 7: At about 2 1/2 hours, rinse lentils and kale and add both to cooker for the last 30 minutes.
Step 8: When the veggies, beans, and lentils are soft or al dente (depending on your preference), add salt and pepper to taste.