When you’re looking for a warm and satisfying meal, this one-pot beef lentil soup is an excellent choice. Not only is it packed with protein from the beef and lentils, but it’s also full of hearty vegetables that add both flavor and nutrition.
Ingredients for Beef Lentil Soup
- Beef: One pound of 90% lean ground beef adds protein and richness to the soup without too much fat.
- Tomato Juice: One 46-ounce can of tomato juice creates the base of this flavorful broth. You can also use V8 juice or make your own as a substitute.
- Lentils: One cup of dried lentils adds protein, fiber and a hearty texture to the soup. Most lentils, including black, brown and green will work in this recipe.
- Cabbage: Two cups of chopped cabbage add a subtle sweetness and additional texture to the soup.
- Mirepoix: A mix of carrots, celery and onions forms the classic mirepoix base of many soups, including this lentil soup with beef. The veggies add a depth of flavor and aroma essential in many soup recipes.
- Green pepper: Half a cup of diced green pepper adds a mild flavor and crisp texture. They pleasantly contrast with the softer ingredients and are rich in vitamin A, vitamin C and antioxidants.
- Herbs: Dried thyme and a bay leaf add an earthy, aromatic flavor to this beef lentil soup recipe.
- Spinach: Frozen chopped spinach boosts the nutritional content of this soup.
Directions
Step 1: Cook the Beef
In a large stockpot cook the ground beef over medium heat until it’s no longer pink, about five to seven minutes. Crumble the meat as it cooks and drain any excess fat.
Step 2: Combine Ingredients
Add the tomato juice, water, lentils, cabbage, carrots, celery, onion, green pepper, pepper, thyme and bay leaf to the stockpot. Stir well to combine all ingredients.
Editor’s Tip: Use beef broth instead of water for a more robust flavor.
Step 3: Simmer the Soup
Bring the mixture to a boil. Simmer the soup over medium-high heat, uncovered, until the lentils and vegetables are tender for approximately 1 hour 30 minutes.
Step 4: Add Spinach
Stir in the thawed spinach and heat through. Remove the bay leaf before serving.
Recipe Variations
- Use canned tomatoes: Use a can of diced or crushed tomatoes instead of tomato juice for a chunkier texture.
- Add beans: Incorporate kidney beans or black beans into this beef and lentil soup for extra protein and fiber.
- Incorporate different herbs: Substitute thyme with rosemary or add a mix of your favorite herbs for a different flavor profile.
- Make it meatless: Replace ground beef with a plant-based meat alternative and use vegetable broth instead of water for a vegetarian version of this beef lentil soup recipe.
How to Store Beef Lentil Soup
Any leftover beef lentil soup can be stored in an airtight container in the refrigerator for up to three days. Reheat it gently on the stovetop or in the microwave before serving.
Can you freeze beef lentil soup?
Leftovers of this beef lentil soup can easily be frozen. Allow the soup to cool completely before transferring it to a freezer-safe container. Thaw the soup in the refrigerator overnight before reheating.
How long does beef lentil soup last?
In the fridge, this beef lentil soup lasts up to three days. In the freezer, it can last up to three months.
Beef Lentil Soup Tips
What can you serve with Beef Lentil Soup?
This hearty soup pairs well with a crusty loaf of homemade bread, fresh green salad or a side of roasted vegetables.
How do you enhance the flavor of beef lentil soup?
For a richer flavor, sauté the vegetables in the beef fat before adding the liquids to the stockpot. You can also add a splash of red wine or Worcestershire sauce.
Can you use different types of lentils in beef lentil soup?
Yes, you can use green or brown lentils in place of the dried lentils for a slightly different texture. Adjust the cooking time as needed to ensure they are tender. We don’t recommend using red lentils, as they won’t keep their shape, resulting in a mushy soup.
