Beef, bean, and lentil soup
1 C dry red kidney beans
1C dried lentils
8 strips of bacon
1-2lbs of roast (it was a huge one I chopped into smaller pieces, not
sure the weight), cubed
1/2 C minced garlic
2 tsp smoked paprika
1/2 tsp shallot powder
1.5 inch piece smoked dried chipotle pepper, snipped up.
1 tsp of dried red pepper flake
1 Tbsp mushroom bouillon
4 C water
Soak the lentils and the beans overnight in water to cover. Day that
you assemble the soup, bake the bacon in a 425 degree oven until
crispy. Drain the fat into the slow cooker, which is set on high.
Add the paprika, shallot powder, dried chipotle, red pepper, and 1/2 C
garlic. Stir well and cook until smells start releasing. Add the
beef and bacon, stir to coat, add the rest of the ingredients. Mix
well, put the lid on, ignore it for at least 8 hours on low, although
it's best after 20 hours.
1C dried lentils
8 strips of bacon
1-2lbs of roast (it was a huge one I chopped into smaller pieces, not
sure the weight), cubed
1/2 C minced garlic
2 tsp smoked paprika
1/2 tsp shallot powder
1.5 inch piece smoked dried chipotle pepper, snipped up.
1 tsp of dried red pepper flake
1 Tbsp mushroom bouillon
4 C water
Soak the lentils and the beans overnight in water to cover. Day that
you assemble the soup, bake the bacon in a 425 degree oven until
crispy. Drain the fat into the slow cooker, which is set on high.
Add the paprika, shallot powder, dried chipotle, red pepper, and 1/2 C
garlic. Stir well and cook until smells start releasing. Add the
beef and bacon, stir to coat, add the rest of the ingredients. Mix
well, put the lid on, ignore it for at least 8 hours on low, although
it's best after 20 hours.