With school starting again, nights getting cooler and pumpkin-scented everything appearing on the shelves, I couldn’t help myself–I went ahead and pulled the old’ crock-pot out and made a favorite, healthy, simple soup for my family. I am a big fan of the one-pot meals and one-pot crock-pot meals are even better! They are fast, easy, use minimal ingredients and are always good for you. Today’s recipe is a super simple and delicious beef, vegetable and lentil soup. The recipe calls for carrots, onion, and celery, but really, anything goes with this little ditty. I happened to have some par-cooked potatoes hanging out in the fridge. I tossed those in and I would have added any other vegetables I have on hand, especially peas. You can go ahead and toss all of the ingredients in and get to slow cooking or you can brown your meat first for a richer end product. Here is my recipe for slow-cooked beef, vegetable, and lentil soup. As Rachel Ray would say, (and it would make me want to punch her in her face) “this soup is thicker than a soup, thinner than a stew, so why not call it a stoup?!” Happy slow-cooking! Enjoy!
Beef, Vegetable, and Lentil Soup
1 lb. boneless beef sirloin
4 c. beef broth
1 c. lentils, rinsed and drained
3/4 c. chopped red pepper
1/2 c. chopped onion
1/2 c. chopped carrot
1/2 c. celery
1/2 c. diced tomato
2 cloves garlic, minced
1/4 tsp. ground cumin
1/4 tsp. cayenne pepper
1/3 c. chopped fresh parsley
– Trim the fat off the sirloin and cut into 3/4 in. pieces. For a richer soup, brown the meat in a nonstick skillet over medium-high heat until browned; otherwise, place uncooked meat in a 3 1/2 – 4-quart slow cooker.
-Stir in broth and lentils, 1 c. water, sweet pepper, onion, carrot, celery, garlic, cumin, and cayenne.
-Cover and cook on high for 4 hours or low for 7 hours. Stir in parsley.
Check this ridiculously delicious and healthy, one-bowl meal that will surely become a regular in your healthy eats rotation.