Beef Lentil Soup

• Meat

  • 1 lb Ground beef

• Produce

  • 1 Bay leaf
  • 2 cups Cabbage
  • 1 cup Carrots
  • 1 cup Celery
  • 1/2 cup Green pepper
  • 1 cup Lentils, dried
  • 1 cup Onion
  • 1 package Spinach, frozen
  • 1/2 tsp Thyme, dried

• Canned Goods

  • 2 Beef bouillon cubes

• Baking & Spices

  • 1/2 tsp Pepper
  • 1 tsp Salt

• Liquids

  • 4 cups Water

• Other

  • 1 can (46 ounces tomato or v8 juice

Found on tasteofhome.com

Description

Ingredients

• 1 pound ground beef (90% lean)
• 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

• 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. Originally published as Beef Lentil Soup in Country Woman January/February 1993, p31 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

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