I chopped bacon and onion and put that in the crock pot on high, until the bacon was sizzling and onions translucent. I chopped my kale, bell peppers and savory apples into smaller pieces and added them with the chunks of london broil that had been cut into about 1/2″ cubes.
After letting the above ingredients get a little crispy on high, I turned the crock pot down to medium and added about 4 c. water and 2 t. beef stock. I also added the kernels off one ear of sweet corn, for a burst when eating the soup.
All this simmered until every one was home on Sunday for dinner, then we had leftovers again tonight that we re-heated in the microwave.
The meat was tender, the corn juicy, and the kale was sweet and no longer bitter!