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Beef Lentil Soup

Beef Lentil Soup
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.
6 ServingsPrep: 15 min. Cook: 70 min.

Ingredients

  • 1 pound ground beef (90% lean)
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  • 1 can (46 ounces) tomato or V8 juice
  • 4 cups 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 stockpot, 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.
© Taste of Home 2013

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Beef Lentil Soup (continued)

Nutrition Facts: One serving (prepared without bouillon and salt) equals 2 meat, 2 vegetable, 1-1/2 starch; also, 317 calories, 128 mg sodium, 45 mg cholesterol, 38 gm carbohydrate, 28 gm protein, 7 gm fat.
© Taste of Home 2013