A big thank you to reader Tara who sent in her favorite lentil soup recipe. I adapted it a little so we’d have plenty extra for leftovers.
We love soup around here and I especially like using my crock pot so I don’t have to babysit the stove top all day long. Here is the recipe. I hope you like it, we sure did!
Ingredients
6 cups beef stock
2 cups lentils, rinsed
2 cooked kielbasa sausages, sliced
1 can {15 oz} diced tomatoes
3 carrots, chopped
5 stalks celery, chopped
1/2 onion, chopped
1 bay leaf
salt and pepper to taste
1 cup cooked rice {optional}
Directions
Place all the ingredients in a crock pot {except the rice} and cook on low for 6 hours or high for 4 hours. Stir in cooked rice right before serving.
**NOTE** If you are a vegetarian– you can swap out veggie stock for the beef and skip the sausage– you may want to add additional salt though. Thanks Tara, this recipe was awesome!
My favorite Crock Pot – Crock-Pot Cook’ N Carry 6-Quart Portable Slow Cooker
My Favorite Slow Cooker Cookbook – Fix-It and Forget-It Big Cookbook: 1400 Best Slow Cooker Recipes!
Tara Eagle says
OMG– I totally didn’t see where you gave me credit for this recipe– I am such a doofus!!!
Glad you liked it!
This isn’t a soup but it sure is GOOD!
CROCK POT MEXICAN BEEF
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Line your crock pot (liners are in the aisle where foil and oven roasting bags are)
Starting out– Turn your crock up to high or low then–> add the following to your crock:
1 1/2 Cups of your favorite salsa– 1/2 of a 32 oz box of beef stock– 2 beef boullion cubes
2 packets taco seasoning– 1 Tbs chili powder– 1 Tbs ground cumin
Stir to blend then add in: 2 lbs beef stew meat– Stir to coat– Put the lid on your crock and NO PEEKING for 4- 6hrs on high or 8hrs on low.
Your house will smell AMAZING!
NEXT– this is what I do– I get a bowl and a slotted spoon and get all the meat out of the liquid. Half of it I put in a ziploc freezer bag and freeze for another use. NOW– you’re left with lots and of really flavorful liquid.
Add– 1 1/2 Cups of instant brown rice to the pot– stir it up– cover and let it hang for 20 minutes.
Once the rice is done– add the meat back along with: 1 can rinsed black beans, 1/2 Cup thawed frozen sweet corn, 1/2 Cup more of Salsa (for a fresher salsa taste) Stir it all up and taste to see if it needs salt or maybe some tobasco.
NOW– lemmie tell ya– this makes some amazing burritos– top with a bit of cheese, shredded lettuce– some guacamole (avacados are good for ya) you can totally swap greek yogurt for sour cream or what I do is 1/2 light sour cream and 1/2 plain fat-free greek yogurt. Heck– I omit the tortilla altogether and just have it in a bowl topped with stuff. Supa dupa filling, high in protein and fiber– it makes a LOT and it’s VERY budget friendly!
I use the frozen leftover beef to make a quick and awesome pot of shredded beef chili.
Margaret Bushee says
Thanks for the recipes, Tara! Can’t wait to try them!