It's the first day of FALL! So I made EASY STEW!

I LOVE the FALL! It is my FAVORITE season! Hoodies, snuggling under a blanket, the leaves turning color... AND SOUP! I use my Crock Pot almost every day in the FALL! So, why not start Fall off with some stew (who cares if it is going to be 84* today! LOL! This stew is one of our staples. The kids LOVE it and it reminds me of HOME! My used to make this stew when I was growing up and, of course, I had to steal it too! YUMMO! So here it is! ENJOY!

EASY STEW

1 1/2- 2 pounds Raw Potatoes cut into 1 inch cubes
4 Carrots, sliced into circles
2 Celery (I am not a fan of celery...so I sometimes add celery puree)
1 Onion, chopped
1 Pound stew beef
Salt
Pepper
Garlic Powder
Onion Powder
4 cans Tomato Soup (I use Campbells. I am sure you could use a can of tomato juice too!)
1 T Tapioca (this thickens the broth)


Put all ingredients to the stew beef into the crock pot. Sprinkle the meat with salt, pepper, garlic powder and onion powder. Then stir is all up. Add the 4 cans of tomato soup over the top and sprinkle the tapioca over the top. Cover and cook on low for 8 hours or high for 4 hours! EASY PEASY! It makes 6-8 servings!

This recipe is GREAT! If you want, you could add other veggies. Green Bean, tomatoes from your garden! When I was little we would add a little barley too! AND If you want it more like a soup... use beef broth instead. I usually use a whole box of Swanson's Beef Broth (48oz).

ENJOY your stew!

Cauliflower and Sausage Pasta

Whoa! I am back!I am sure you have been wondering where I have been as of late! Well...I had a little girl and I am back at it again! LIFE is so crazy, but I am having a lot of FUN with it! Well, here is one of my all time favorites (Jason asks for it every week, but alas, I like a little variety)! I found this recipe in the Food Network Magazine ( I highly recommend this magazine!) and it sounded as good as the picture looked. We tried it and it was a winner!
Go here to see the original recipe! http://www.foodnetwork.com/recipes/food-network-kitchens/sausage-cauliflower-spaghetti-recipe.html
I don't change the recipe too much. But it helps to not make it so oily!

Sausage-Cauliflower Spaghetti
Slightly adapted from Food Network

Salt (Kosher works best)
1 box of whole grain spaghetti
1 tablespoon extra virgin olive oil
12 ounces of sausage (any type- turkey or pork)
6 cloves garlic, sliced
1 head of cauliflower broken into small florets
1 bunch of scallions (about 6)
Pecorino or Parmesan Cheese to sprinkle on top

Bring a large pot of salty water to boil. Cook spaghetti until is al-dente. Reserve 2 cups of cooking water, then drain the pasta.

Meanwhile, heat olive oil on a large skillet. Crumble the sausage into the oil and brown over medium-high heat, until lightly brown (no pink) about 4 minutes. Clear a space in the pan. Add the garlic and let it cook until you can smell it (don't burn it...it only needs about 1 minute) Add the cauliflower and cook until the edges get a golden brown, about 2 minutes. Add 1 cup of the reserved pasta water, cover and reduce heat to medium. Cook until cauliflower is tender, about 8 minutes. Uncover and boil over high heat until the liquid is almost evaporated.

Add the cooked spaghetti to the skillet with the scallions. Add some salt to taste. Toss for a minute until the scallions start to wilt. Add the remaining pasta water to keep the pasta from sticking to itself, Remove from heat and add cheese if desired (I always desire!)

And Walla- a delicious and quick dinner! I bet even your kids would LOVE it!

Porcupine Meatballs

My kids (and husband) LOVE this quick meal. It is quick and simple and fills the tummy, even on a budget! I used to eat this all the time as a little girl, but it wasn't until I got married that my mother-in-law taught me the art of the pressure cooker. This recipe can be made in the pressure cooker or the oven! I will give you both methods, but remember that the pressure cooker cooks your meal a LOT faster!
Porcupine Meatballs
Ingredients

1 pound ground beef 
½ cup rice, uncooked 
1 T onion, minced 
1 tsp salt 
¼ tsp pepper 
1 can tomato soup (sometimes I use 2 cans, depending how saucy I feel!) 
¾ cup water

Combine meat, rice, onion, salt, and pepper. Form into balls. Mix soup and water in a 4 qt. pressure cooker.  Drop meat balls in pan. Cover and heat until control jiggles (or in my pressure cooker's pressure gauge locks). Then continue to cook 8 minutes.  Cool normally for 5 minutes, and then cool under faucet. It works great doubled too! 

If you don’t have a pressure cooker spray a 9x13 pan and preheat oven to 350*.  Follow directions for the recipe above and instead drop into the pan. Cover with tin foil. Cook for about an hour or until the rice is cooked.

Giada's Minestrone and Navy Bean Soup

Giada's Minestrone and Navy Bean Soup Revamped (6 servings- 7 WWP+)  adapted from Weeknights with Giada
 

1 1/2 tbsp olive oil
1 carrot, peeled and diced into 1/4 in pieces
1 onion, diced into small pieces
1 celery stalk sliced into pieces
1 pound ground beef (she only used 8 ounces...I guess it would be less points, but she also only had 4 servings!)
3 garlic cloves, minced
1 tbsp tomato paste
1 28oz can petite diced tomatoes
4 cups beef broth
1 can navy beans rinsed and drained
1 bay leaf
1 cup small noodles (I added this, but can be omitted for one less point)
salt & pepper
Parmesan Cheese

Heat oil in a dutch oven or a large pot over medium heat. Throw in the onion, carrot and the celery with some salt and pepper. Heat vegetables for five minutes stirring frequently. Turn heat to high and add the ground beef and minced garlic. Brown beef with the vegetables for another 5 minutes or until the meat is no longer pink. Add the tomato paste and incorporate it into the beef mixture. Then add all the other ingredients. Bring these all to a boil. Reduce heat and simmer for 30 minutes. The last 7 minutes of simmering add the noodles and cook until they are al dente.
Serve with a sprinkling of Parmesan cheese.

I think next time I will add more beef broth and make it 8 servings! Mmmmm...

This is a great cookbook! BUY it!

25 minute Pan Fried Potatoes

This is a super simple recipe that I found in a magazine a while back and I use it all the time (especially when I am too lazy to use a mandolin for oven fries or it is too hot to turn on the oven!) It has a great combination of soft and crispy potatoey-ness!
Pan Fried Potatoes
1 1/2 pounds russet potatoes, peeled and cut into 1 inch cubes
2 Tablespoons Olive Oil (Less if you desire)
1 teaspoon of Seasoning of choice. The potatoes above have garlic powder, but you could use season salt, onion powder, smoked paprika, thyme. You can even combine (another one of our favorites is garlic and smoked paprika)...be creative!
Salt and Pepper to taste

Boil a large pot of salted water. Add potatoes and boil in salted water for 5 minutes; drain well.
Heat oil in a large nonstick skillet over medium-high heat. Add parboiled potatoes and Saute for 5 minutes without stirring. Stir and cook another 7 minutes, stirring occasionally, until golden brown.
Season with desired seasoning combination, salt and pepper. Serve warm.
Makes 4 servings

Easy Farmhouse Chicken Chowder

This recipe was fabulous! I adapted it from a Cooks Country Recipe (again!) and it was a hit at our house! go ahead and wipe the drool off your laptop or computer desk...it is really as delicious as it seems!

Easy Farmhouse Chicken Chowder
adapted from "Farmhouse Chicken Chowder" in the April/May 2011 Cook's Country Magazine

6 slices bacon, chopped
6 scallions, white parts chopped fine and green parts
2 carrots, peeled and sliced thin
1 celery rib, cliced thin
salt & pepper
6 tablespoons flour
5 cups low-sodium chicken broth
1 pound red potatoes, scrubbed and cut into 1/2 inch pieces
3 cups cooked and shredded chicken breast (I boiled mine first, then shredded it)
1 cup half and half

Cook bacon in a Dutch oven over medium heat until crisp, about 8 minutes. Using a slotted spoon, transfer bacon to paper towel lined plate. Pour off all but 1 tablespoon fat from pot. Cook scallion whites, carrots, celery and 1/2 teaspoon salt in bacon fat until vegetables are softened, about 5 minutes. Add flour and cook until golden, 1 to 2 minutes.
Stir in broth and potatoes and bring to a boil. Reduce heat to medium-low and simmer, covered, until vegetables are tender, about 10 to 12 minutes. Add chicken and half and half. Simmer for about 2 minutes until the chicken is heated through. Season with salt and pepper. Sprinkle with bacon and scallion greens and serve!

Oven "Fries"

I don't own a frier...and I really don't like French Fries! But I LOVE these fries that are cooked in the oven and seasoned by me! I got this recipe from the Weight Watcher cookbook and I have used it for fries ever since...so not only are they good, they are kind of good for you!
Oven "Fries"
1 1/4 pounds baking potatoes, peeled and cut into 1/2 inch strips (I have a mandolin, but I have cut them with a knife before too)
3/4 teaspoon sea salt (kosher is good too!)
1/2 teaspoon sugar
1 tablespoon olive oil
1 teaspoon paprika
(sometimes I add 1/2 teaspoon garlic, shallot, or onion powder)

Place your baking sheet in the oven and preheat oven to 450*.
In a large bowl, combine potatoes, 1/4 teaspoon of salt, and the sugar into a bowl with cold water to cover. Soak 15 minutes; drain and blot dry with a towel or paper towels.
In another large bowl combine oil and paprika (and other desired spices). Toss in the potatoes being sure to cover potatoes in oil and seasonings.
Place the seasoned potatoes on a baking sheet in a single layer. Bake, turning the potatoes over as they brown (I usually turn them at 20min.,30 min. and 40 min. time), until cooked through (about45 minutes). Sprinkle with remaining 1/2 teaspoon sea salt.

Per serving (1/4 of the potatoes): 159 cal, 3 g fat, 3 g fiber, 2 g protein, WW points: 3 (not the new way of calculating though)

Quick Sunday Sauce

What do you do with all of that extra roast from the Lazy Cook's Pot Roast?! You make Quick Sunday Gravy! This sauce was to die for and took that pot roast to another realm!

Easy Sunday Sauce 
adapted from Cook's Country February/March 2011 
1 tablespoon olive oil
1 pound ground Italian sausage, out of casing (I use sweet, but hot would be yummy too!)
2 medium onions, chopped
2 tablespoons tomato paste (I freeze the rest)
6 garlic cloves, minced
2 teaspoons sugar
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 cup beef (or chicken) broth
1 can crushed tomatoes
2 cups shredded leftover chuck roast meat
salt and pepper to taste
1 pound of cooked pasta (I prefer penne rigate, or some other tubular pasta)

Heat oil in Dutch oven (or large pot) over medium heat. Add sausage and cook until browned. Drain.
Cook onions in sausage fat over medium heat until see through. Add tomato paste, garlic, sugar and spices. Cook until tomato paste begins to darken, 1 to 2 minutes. Add broth, scraping up all of the brown bits and simmer until reduced to about 2 tablespoons, about 1 minute. Add tomatoes, roast, reserved sausage, 3/4 teaspoon salt and 1/4 teaspoon pepper. Reduce heat to low and simmer, covered, until slightly thickened (at least 20 minutes...this is when I start to cook the pasta). Season with salt and pepper and serve over pasta.
 

Lazy Cook's Pot Roast

Have I told you how much I LOVE Cook's Country? This is a Cook's Illustrated Magazine that has some fabulous recipes all with full color pictures and NO adds! I buy the book at the years end (it is my scheduled Christmas present from Jason each year!). I have 5 years now and I continue to use the recipes and helpful hints found in the book! Here is where you can order yours! You can even get digital copies or get a subscription to their website...I am sure they are both cheaper than the book, but I LOVE to have the actual books!
**You will need an 18 in side roll of heavy duty aluminum foil.
What should you do with all of those delicious leftovers? Well make Easy Sunday Gravy with pasta!

Chuck Roast In Foil
adapted from Cook's Country February/March 2011 magazine
RUB:
3 tablespoons cornstarch
4 teaspoons onion powder
2 teaspoons light brown sugar
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon dried thyme
1/2 teaspoon celery seed

CHUCK ROAST:
1 (4 pound) boneless beef chuck-eye roast
2 onions, peeled and quartered
6 small red potatoes, scrubbed and quartered
4 carrots, peeled and cut into 1 1/2 inch pieces
2 bay leaves
2 tablespoons soy sauce 


1. Adjust oven rack to lower-middle position and heat oven to 300*.
2. Combine rub ingredients in a small bowl.
3. Pat roast dry with paper towels. Separate roast into 2 pieces along natural seam and trim fat to 1/4 inch thickness (I just shaved most of mine off). Tie with kitchen twine around each roast at 1 inch intervals. (I totally forgot the twine...it still turned out amazing!)
4. Crisscross two 30 by 18 inch sheets of heavy duty tin foil inside a large roasting pan (I have a rather small one, but it still worked!) Place vegetables and bay leaves in the center of the foil and drizzle with the soy sauce. Set roasts on top of vegetables. Rub roasts all over with rub. Fold opposite corners of foil toward each other and crimp edges tightly to seal. Transfer pan to oven and cook until meat is completely tender (about 4 1/2 hours).
5. Remove roasts from foil pouch and place on carving board. Tent meat with foil and let rest for 20 minutes. Discard onions and bay leaves. Using clotted spoon, place carrots and potatoes on serving platter. Strain the contents of roasting pan though a fine mesh strainer into a fat separator.  Let liquid settle then pour the defatted pan juices into serving bowl. 
6. Remove kitchen twine from roasts. Slice roasts thinly against the grain and transfer to platter with vegetables. Pour 1/2 cup pan juices over meat. Serve with remaining pan juices.

Next time I will try this recipe in the crock pot and see how it goes!
 

"Fried" Zucchini

I LOVE zucchini and cannot wait until my plant explode with them during the summer! This is an easy and delicious way to use up all of those zucchini!

"Fried" Zucchini
4 zucchini, sliced
2 garlic cloves, minced
1 tablespoon Olive Oil
basil (I used dried, but fresh is great too!)
salt
2 tablespoon Parmesan cheese

Heat oil in a large skillet over medium heat. Add sliced zucchini and heat for about 3 minutes, stirring occasionally. Add garlic and cook for another 3 minutes or until the vegetables are crisp, but tender.
Remove from heat and stir in basil, salt and Parmesan cheese.
Makes 4 servings, 3/4 cups each.

Waffles with Easy Strawberry Sauce

This was my Mother's Day breakfast...I didn't make these (although I have several times)...but they were DELICIOUS! Go Jason! This recipe is from the Food Network Magazine, but I couldn't find it on their website. So here it is:
Classic Waffles
Dry Ingredients:
2 cups flour
4 teaspoons baking powder
2 tablespoons sugar
1 teaspoon salt
Wet Ingredients:
2 eggs
1 1/2 cups milk
5 tablespoons melted shortening
4 tablespoons melted butter

Whisk all dry ingredients together. Mix in the wet ingredients one at a time. Cook in a waffle iron until crisp. Top with butter and syrup.

Easy Strawberry Sauce
1/4 cup strawberry (really any flavor works) jam
Place the jam in a microwavable mug and heat the jam for about 30 seconds. Serve. (I know...who knew it could be this easy!)  

Perfect French Toast

I had a hankering for some delicious French Toast! I have been hanging on to this recipe that I clipped out of my Food Network Magazine a while ago and decided to give it a whirl. TRY it...it is AMAZING!
Perfect French Toast!
I served it up with fresh strawberries, a little syrup and a dollop of whipped cream.

Chicken Enchiladas with Cream Sauce

This has been one of my favorites since childhood....my mom never made them (because she makes some other delicious enchiladas) but, I had them all the time at church functions...it was a favorite. So here it is...
Chicken Enchiladas with Cream Sauce
1 small can chopped green chiles (I use Ortega)
1 medium onion, diced
3 chicken breasts, cut into bite sized pieces
12 white corn tortillas (you can use yellow too)
1 cup grated cheese (I use cheddar, but you can use Monterrey Jack...whatever floats your boat)
Sauce:
2 cans reduced fat cream of chicken soup
1 (15oz) can fat free evaporated milk
8 oz fat free sour cream (or you can use plain yogurt)

Warm oven to 350*. Grease a 9x13 pan with Pam.
Saute chicken with onion. While the chicken is cooking, toast (brown) corn tortillas in a hot frying pan (make sure you get both sides!). Once the onion is cooked through and chicken is toasty brown, add the chiles and warm until fragrant. Take chicken mixture off the burner.
In a bowl, mix the sauce ingredients together. Add about 1/3 of the sauce to the chicken mixture.
Place 2 to 3 tablespoons of the chicken mixture in a tortilla. Roll up and place in the pan. Repeat and place each roll next to the other in the pan, side by side. Spread sauce over the top of the enchiladas in your pan (I don't use all the rest of the sauce because I don't like mine to be soupy, but it is your call to how much you want to add).
Bake at 350* for 20 minutes, Sprinkle with cheese and return to oven for another 10 minutes. Serve immediately.
Another variation: I make this like a lasagna using the tortillas like noodles and the sauce and chicken like the filling adding a little cheese on each layer. It is good both ways! 

ENJOY!

Low Fat Whipped Potatoes (Easy Easter Dinner)

This Easter (this is also a great easy 30 minute meal for any day of the week...not just Easter, or holidays) we went for easy...our family is small and really not worth the effort of a BIG  ham . So I bought some ham slices from the refrigerator section of our local Wal-Mart (we like Farmland Best one pound ham in slices). I warmed them in a skillet with a little bit of water for about 15 minutes on medium-low. I also steamed some asparagus and made my low fat whipped potatoes. TADA! An Easter meal in just 30 minutes! Here is the recipe for the delicious whipped potatoes.
Low Fat Whipped Potatoes
3 pounds Idaho potatoes, peeled and cut into roughly 2 inch pieces
1/2 cup fat free sour cream
1/3 cup fat free milk (depending on the creaminess...you can add more)
3 tablespoons of Brummel and Brown Spread 
Salt


Put a big pot of water to boil. While the water is heating up, peel your potatoes and cut into pieces. When water is boiling, add the potatoes and cook for 15 minutes or until a fork goes into a potato piece smoothly. Drain the potatoes and place into a mixing bowl (I use my Kitchenaid). Using a hard whip attachment, whip the potatoes for a minute. Add the sour cream and milk. Continue to whip adding more milk as desired for the perfect whipped consistency. Add the spread and a little salt for taste (sometimes we add flavors like shallot salt, garlic or onion powder). Serve immediately!


 

Chocolate Chip Challah Bread

I hosted a book club meeting (we read Ladies Auxiliary, by Tova Mirvis...I recommend this good read!) and I made this amazing Chocolate Chip Challah to celebrate the Jewish culture in the book. I got the Recipe from the Food Network Magazine a while ago and kept it for a special day. Well, the day arrived. It is quite an easy bread recipe. It made a rather HUGE challah, but maybe next time I will make it into individual challahs, or rolls, or even 2 loaves. Here is the recipe! ENJOY!

Brownie Cupcakes with Peanut Butter Frosting

These are so delicious! They look like they took a long time to make, but they are actually quite simple!
Brownie Cupcakes with Peanut Butter Frosting
What you need:
1 box of brownie mix (my favorite are the Ghiradelli Double Chocolate Brownie Mix...if I am going to go all out, I might as well go out with style!)
All the ingredients for the mix (I think  it is 1/3 cup of vegetable oil, one egg and some water...follow the back of the box)
Cupcake liners (if you want...not needed)
1 vanilla or cream cheese frosting tub (my favorite...Duncan Hines)
3-5 Tablespoons of Peanut Butter (my favorite...Jif)
Reese's Mini Peanut Butter Cups (about 18, unwrapped)

Preheat oven to 325*. Mix brownie mix with ingredients in a bowl. Prepare a cupcake pan with liners, if desired. Spoon brownie mix into cupcake tin, about 2/3 full. Bake in the oven for about 18 minutes or until brownies are not gooey in the middle (a toothpick test should come out with gooey crumbs...do not overbake!). Pull out of the oven and let the brownies cool for 30 minutes. While the brownies are cooling, pour frosting tub into a bowl. Add at least 3 tablespoons of peanut butter to the frosting tub, if you want more of a peanut butter taste, simply add more peanut butter! When brownies are cooled, frost each brownie and place one Reese's cup on each cupcake.

Pizza!

I lived in Italy for a while, so I know pizza and I know good pizza crust! Here is a Recipe that I found in The Food Network Magazine. I found it here on their website (Basic Pizza Dough)! This recipe makes two large regular crust pizzas or 4 thin crust pizzas. (Our family prefers the crunchy thin crust.) It is great because you can freeze the extra pound of dough for up to a month! So you do all the work once and get two meals out of it!

Baking the Dough
Preheat oven to 500* with the baking tray. (This just means place the pan in the cool oven while it is heating up). Place a rolled out pizza dough on the now HOT baking tray. Brush olive oil over the pizza crust (don't drench it, just light brush). Bake for 5 minutes. Add your sauce (see below if you want to know what I use) and ingredients. Bake for an additional 8 to 10 minutes, or until the cheese is melted and lightly browned.

As for Sauce, I just use crushed tomatoes from a can. It is the closest that I have found to what real pizza in Italy tastes like. I add a little bit of sea salt and a sprinkling of basil and oregano.

ENJOY! It is quite simple...you just need a little time and planning.

Here are some ideas for toppings:
Margherita:
Fresh mozzarella with fresh Basil
Kendra Supreme (as seen above in the picture):
Pepperoni (this is a family favorite...I cut the pepperoni into quarters and sprinkle it over the top...you will be amazed at how far just 7 slices will go!), red onions, sliced Crimini mushrooms, olives, diced green (or red) peppers, sausage (I save sausage from recipes that I have previously made and freeze it or store it in the refrigerator if I know that we will be eating pizza soon), and shredded Mozzarella
Zucchini:
Heat a tablespoon of Olive Oil. Fry zucchini (either shredded with a cheese grater, or thin sliced into circles) in a frying pan. Cook until browned. Place on plain pizza or pizza with red sauce. Sprinkle with basil, salt and oregano.
Onion:
Caramelize one sliced onion with Olive Oil. Place onion on plain pizza. Sprinkle with salt, Oregano and Basil. Optional: After it is fully cooked, sprinkle with balsamic vinegar.
Jason's Favorite Combo 
 Grilled chicken (just make an extra during another meal!), pepperoni and green peppers

Peanut Butter Oatmeal Chocolate Chip Cookies

This is one of my favorite go to cookies...it has just about everything in it! Mmmmm...the recipe is from Kraft (click for the recipe)! These sound so good that I want one now!

EASY Split Pea Soup (in the Crock Pot!)

This recipe is so easy! Our whole family loves it and the best part is the leftovers! The soup is fantastic the first day and phenomenal the second day. I got this recipe from Fix It and Forget It (if you don't have it, you need it!). It is a great cookbook for the busy Mom (or Dad).

Split Pea Soup
2 1/2 quarts of BOILING water (boil the water in a pot while you cut the veggies!)
1 pound split peas (rinsed and looked over)
3-4 carrots, chopped (I like mine in little squares)
1 onion, chopped
1 pound of ham (I buy mine already cut in little squares, or you can buy ham steaks and cut them up in little chunks, or you can use a ham hock, but I found that this is too fatty for my taste and more work)
salt & pepper

Mix all ingredients in a crock pot on high for 4 hours. And WALLAH, you have amazing soup packed with fiber and protein! So HEALTHY!

Beef Lentil Soup (by Giada)

We LOVE lentils at our house! We have tried many lentil soup recipes and this one definitely takes the top spot! It is by Giada and it is A.M.A.Z.I.N.G. on a cold night! There are always plenty of left over too and of course it tastes even better the next day! Click here for the original recipe.

Lentil Soup with Beef
Ingredients

• 2 tablespoons olive oil
• 1 1/2 pounds boneless beef chuck, cut into 1-inch cubes
• Salt and freshly ground black pepper
• 3 large celery stalks, chopped (I always puree my celery...)
• 2 large carrots, peeled and chopped
• 1 large onion, chopped
• 6 garlic cloves, chopped
• 1 1/2 teaspoons chopped fresh rosemary leaves (I used crushed dried rosemary)
• 1 1/2 teaspoons dried oregano
• 6 (14-ounce) cans beef broth (I like to use the boxed broth and it is 3 regular boxes)
• 1 (28-ounce) can diced tomatoes in juice
• 2 cups (about 11 ounces) lentils, rinsed
• 1/3 cup chopped fresh Italian parsley leaves (I omit this) 
  
  

  Directions:

  Heat the oil in heavy large pot over medium-high heat. Sprinkle the beef with salt and pepper. Add half of the beef and cook until brown, about 8 minutes. Using a slotted spoon, transfer the beef to a bowl. Repeat with the remaining beef. Add the celery, carrots, onion, garlic, rosemary, and oregano to the pot. Saute until the onions are translucent, about 8 minutes. Return the beef and any accumulated juices from the bowl to the pot. Add the broth and tomatoes with their juice. Bring the soup to a boil. Reduce the heat to medium-low. Cover and simmer until the meat is just tender, stirring occasionally, about 1 hour. Add the lentils. Cover and continue simmering until the lentils are tender, about 40 minutes. Stir in the parsley. Season the soup, to taste, with salt and pepper. Ladle the soup into bowls and serve.