2 pounds boneless stew beef or lamb (or substitute)

4 cups (32 ounces) vegetable broth

4 cups (32 ounces) beef broth

3 cups chopped kale (ribs removed)

2 cups baby spinach

2 cups sliced fresh mushrooms

1 cup chopped leek, green and white parts

1 cup chopped celery

6 green onions, chopped (green and white parts)

1/4 cup chopped red onion

1 tablespoon minced garlic

1 tablespoon sea salt

1/2 teaspoon ground black pepper

Brown meat, then put all ingredients in a slow cooker and cook on low for

6 to 8 hours or on high for 4 to 5 hours.