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Beef Lentil Soup




Source of Recipe


Lori Bakes


Recipe Introduction


From Taste of Home


List of 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*GFCF, optional
1 package (10 ounces) frozen chopped spinach, thawed

Recipe



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.