Beef Lentil Soup
Country Woman
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You can prepare this soup as the main course in a hearty lunch or dinner. But—on cold winter evenings here in New England—I've often poured a steaming mugful and enjoyed sipping it in front of our fireplace as well.
SERVINGS: 6
CATEGORY: Soup
METHOD: Stovetop - One-Dish
TIME: Prep: 15 min. Cook: 70 min.
Ingredients:
- 1 pound ground beef
- 1 can (46 ounces) tomato or V8 juice
- 1 quart water
- 1 cup dried lentils, rinsed
- 2 cups chopped cabbage
- 1 cup sliced carrots
- 1 cup sliced celery
- 1 cup chopped onion
- 1/2 cup diced green pepper
- 1/2 teaspoon pepper
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt, optional
- 2 beef bouillon cubes, optional
- 1 package (10 ounces) frozen chopped spinach, thawed
Directions:
In a large kettle, cook beef over medium heat until no longer pink; drain. Add the tomato juice, water, lentils, cabbage, carrots, celery, onion, green pepper, pepper, thyme, bay leaf, salt and bouillon if desired.
Bring to a boil. Reduce heat; simmer, uncovered, for 1 to 1-1/2 hours or until the lentils and vegetables are tender. Add spinach and heat through. Remove bay leaf. Yield: 6 servings.