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Beef Lentil Soup
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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
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
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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |