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Beef Lentil Soup cont.
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2 beef bouillon cubes, optional
1 package (10 ounces) frozen chopped spinach, thawed
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.
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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |