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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.


 

 

 


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