Beef Lentil Soup
TOTAL TIME: Prep: 15 min. Cook: 70 min.
YIELD: 6 servings.
You can prepare this soup as the main course in a hearty lunch or dinner. On cold winter evenings here in New England, I've often enjoyed sipping a steaming mugful in front of our fireplacel. —Guy Turnbull, Arlington, Massachusetts
Ingredients
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1 pound lean ground beef (90% lean)
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1 can (46 ounces) tomato or V8 juice
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4 cups water
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1 cup dried lentils, rinsed
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2 cups chopped cabbage
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1 cup sliced carrots
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1 cup sliced celery
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1 cup chopped onion
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1/2 cup diced green pepper
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1/2 teaspoon pepper
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1/2 teaspoon dried thyme
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1 bay leaf
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1 package (10 ounces) frozen chopped spinach, thawed
Directions
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1.
In a large stockpot, cook beef over medium heat until no longer pink, 5-7 minutes; crumble meat; drain. Add the tomato juice, water, lentils, cabbage, carrots, celery, onion, green pepper, pepper, thyme and bay leaf.
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2.
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.
Nutrition Facts
1 cup: 314 calories, 8g fat (3g saturated fat), 47mg cholesterol, 661mg sodium, 37g carbohydrate (10g sugars, 8g fiber), 27g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 starch.
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