Beef and vegetable crockpot soup for two!

I found the cutest little crockpot that is a 1.5 quart. This is much more practical for a couple to use so there is not a ton of leftovers. 

I start with some simple ingredients. I have soaked the lentils for about 2 hours. 

Give it all a dice, then I browned the onions, half the garlic and the mushrooms. While I put the stock, lentils, carrots, pepper, and celery in the crock pot on high. 

I had an extra piece of steak already marinating so I cut it into strips. 

After I browned the onions and mushrooms, I put them into the pot and then tossed steak with a little flour and added it with turnips into the mix. Left it on high for 3 hours then low until we ate. Or low for 6 hours. 

It was pretty full but the cover fit well and that’s all that matters! 

I topped it with a little fresh parsley. This would be great with a nice crusty Italian bread.

Give it a try!


Here I used:

1 thin slice of steak (ribeye here) tossed in 1 tbsp flour

1/2 cup lentils

2-4 carrots

1-2 stalks celery

2 small turnips

1 c diced mushrooms 

1 onion diced

4-6 cloves garlic

1 inch cube of fresh ginger

1/3 habanero pepper (optional)

1 bay leaf, 1/2tsp dried thyme

Salt, pepper to taste

About half a box of beef stock 

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