Beef Lentil Soup
"A meal by itself."
- Ready In:
- 1hr 30mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1 lb 95% lean ground beef
- 1 quart water
- 48 ounces tomato juice
- 1 cup dry lentils
- 2 cups chopped cabbage
- 1 cup sliced carrot
- 1 cup sliced celery
- 1 cup chopped onion
- 1⁄2 cup chopped green pepper
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon thyme
- 1 bay leaf
directions
- Brown beef and drain.
- Add all ingredients into a large stock pot.
- Bring to boil.
- Reduce heat and simmer uncovered for 1 hr or until lentils and vegetables are tender.
- Remove bay leaf before serving.
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Reviews
-
This soup went really well with Sharon123's Whole Grain Pan Rolls recipe #47255. Flavors were really good. I was not satisfied with the results of all the vegetable. Next time I make this, I will wait until the last 10-15 minutes to add the cabbage and green peppers as they had turned to mush by the time the carrots and lentils were cooked through. My family prefers both of these vegetables to be tender-crisp when they are cooked. These vegetables are also much more appealing to the eye when they are tender-crisp. Thank you for sharing this recipe Charlotte!
RECIPE SUBMITTED BY
Charlotte J
United States
