Yields 8 servings
4 Tbls oil, olive, divided
3 Large beef bone, round with marrow (for soup)
2 Large onion, white large dice
8 Cloves garlic, fresh minced
1 Pound sausage, kielbasa sliced into discs
3 Cups ham, cooked diced
2 Cups carrots, cut into 1/2-inch slices
2 Cups celery cut into 1/2-inch slices plus leaves
2 Large tomatoes, red, fresh, wedged
1 Pound lentils, dried rinsed and picked through
1 1/2 Tbls Frank’s Red Hot
1 to taste salt and pepper
1 tsp Southwestern Seasoning
4 Cups stock, chicken, low-sodium
24 oz (fl) beer, (Dark German beer such as Bock or Hefeweizen)
12 oz (wt) spinach, fresh baby spinach
In a large skillet, heat 1 tablespoon oil over medium-high heat. Add the beef bones and sear on each side, for 1 minute. Add the onions on top and saute for 5 minutes. Remove bones and move to the slow cooker. Add the garlic to the onion and saute for 30 seconds until fragrant. Add onions and garlic to slow cooker. Add another 1 tablespoon oil and add sausage to skillet and saute until it begins to brown, 2 to 3 minutes. Add to slow cooker. Add another 1 tablespoon oil and add ham to skillet. Saute until it begins to brown, 2 to 3 minutes. Move to slow cooker.
Add last tablespoon of oil to skillet. Add in celery, carrots, salt, pepper and Southwest seasoning. Saute until they begin to color slightly, 2 to 3 minutes. Add to slow cooker, along with tomatoes, lentils, hot sauce, stock and beer. Your cooker may be full to the top.
Add lid and set on low and cook for 5 to 6 hours, until lentils are done. The vegetables will still be crunchy. Remove beef bones. Fold in the spinach and let wilt, 5 minutes. Serve with crusty bread with an herbed butter.
Chef’s Note: If you cannot find a beef soup bone, you can make this without, just add 1 to 2 teaspoons of beef bouillon granules when sautéing the sausage.