Vegetarian kale lentil white bean soup

1/2 small onion
minced garlic
carrots
quarter red bell pepper
fresh kale
1 can vegetable broth
1 sm can tomato sauce
1 can cannellini beans
1/2 bag dried green lentils
2 tsp oregano
1 tsp creole seasoning
1/2 tsp dried basil
salt & pepper



Sautee half a small chopped onion in a bit of oil
When cooked add 3 teaspoons of jarred minced garlic or equivalent, handful of carrots (I buy a bag of thin shreds or something in the produce area), and some chopped red pepper. I'm not sure how much I added, I just keep a bag of it in my freezer. Maybe a quarter of a pepper? A half might be good if you really like pepper. Cook for a few minutes stirring often. Chop up the kale and add it. I used 3 big leaves. Stir, then add a regular can of vegetable broth, small can of tomato sauce (diced tomatoes might be good too if you like them), can of rinsed cannellini beans, half a small bag of dried green lentils, water and spices. I didn't measure but maybe 2 tsp oregano, 1 tsp creole seasoning, 1 tsp salt, 1/2 tsp basil, some pepper. I couldn't find the marijom or that would have been good too. Simmer for about a half hour stirring randomly.

Italian Soup Stuff

Thought I'd post my soup that I made before I forget what I did.

1/2 lb hamburger
bit of chopped onion
2 tsp chopped garlic
1/2 cup of that concentrated vegetable stock
some water
1 can great northern beans
tsp or so basil and oregano
salt and pepper
1/2 can fire roasted tomatos
1/4-1/2 bag frozen corn, peas, green beans, and carrots mix

It was quite delicious.

Fragrant Shredded Beef Stew Recipe

I worked a weird shift yesterday/today so I threw this fragrant shredded beef stew in the crockpot early this morning before I went to bed for lunch when I woke up.

Ingredients

1 1/2 

cup of 

reduced-sodium chicken broth

1/4 

cup of 

sherry vinegar

2 

celery

1 

large onion

1 

large red bell pepper

3 

garlic

1 

tablespoon of 

ground cumin

1 

teaspoon of 

salt

1/2 

teaspoon of 

freshly ground pepper

3 

pounds of 

flank steak

1/2 

cup of 

packed fresh cilantro leaves

1/2 

cup of 

chopped pickled jalapenos

10 

corn tortillas

Preparation Instructions

Combine broth, vinegar, celery, onion, bell pepper, garlic, cumin, salt and pepper in a 6-quart slow cooker. Add beef, submerging it by tucking the vegetables under, over and between the pieces.

Put the lid on and cook on low until the meat is fork-tender, about 8 hours.

Transfer the meat to a cutting board; let stand for 10 minutes. Shred the meat with 2 forks and return it to the slow cooker. Stir in cilantro. Garnish with jalapeno and serve warm tortillas on the side.

I did some tweaking based on what I had. I used red wine vinegar - I might use less next time. It was a bit sour or maybe acidic and I assume it may have been this? I used some chopped red, orange, and yellow bell pepper and some jarred roasted red pepper. I used a bottom round steak. I also used just a few whole jalapeno slices since I didn't want it real hot. I cooked it on high for about 5-6 hours. Any longer and it would have been overdone. It had cooked down more than the picture which I actually preferred. I just ran the fork around and it fell apart and I scooped it in a bowl with more cilantro, some green salsa, wished I had had an avocado, and ate it with corn tortillas. It was really great to wake up to.