There’s something different about fall in Texas. The cold somehow seems to sneak up on you, no matter how late it is in the season. It’s as if we thought the summer heat would never end. When it finally does, though, only a steaming bowl of hearty soup can do the trick. This healthy recipe is packed full of veggies, but is still substantial enough to get you through these chilly Texas nights.
Broccoli, Beef & Lentil Soup
4 cups broccoli florets, roughly chopped
1 lb beef stew meat
4 cups low sodium beef broth
1 small onion, diced
4 cups spinach
2 garlic cloves, minced
1 cup brown lentils
1 teaspoon cayenne pepper
1 tablespoon olive oil
salt & pepper to taste
Cook beef on medium heat for 3 minutes in a double boiler. Turn heat up to high and cook 2-3 more minutes, until meat is browned on the outside but not cooked through. Transfer to a plate and set aside.
Lower heat to medium and heat olive oil. Add onions and cook for 5 minutes. Add garlic and cook another 2 minutes, stirring to avoid burning. Add broccoli and 1 cup of broth and cook for 3 minutes. Add lentils and remaining broth. Cover and simmer for 20 minutes, or until lentils are tender.
Add beef and simmer for 5 minutes. Stir in spinach and cook until just wilted, 1-2 minutes. Serve warm with crusty bread.