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BEEFY LENTIL VEGETABLE SOUP




List of Ingredients



• 1 POUND LEAN GROUND BEEF
  
• 1 1/2 CUPS DRIED LENTILS, RINSED
  
• 1 CUP CHOPPED CARROTSS
  
• 1 CUP CHOPPED ONION
  
• 1 CUP CHOPPED CELERY
  
• 3 CUPS WATER
  
• 1 TEASPOON SALT
  
• GROUND BLACK PEPPER
  
• 2 BEEF BOUILLON CUBES
  
• 1 ( 46 OUNCE CAN) VEGETABLE JUICE ( V-8 JUICE)
  
• 1 ( 4 OUNCE CAN) SLICED MUSHROOMS DRAINED
  
• DASH WORCESTERSHIRE SAUCE
  






Instructions



1. BROWN BEEF, BREAK MEAT INTO SMALL PIECES WHILE COOKING. DRAIN.
   
2. PLACE MEAT IN A BIG POT WITH LID. ADD LENTILS, VEGETABLES, WATER, SALT, PEPPER, BOUILLON, VEGETABLE JUICE, MUSHROOMS AND WORCESTERSHIRE SAUCE. COOK ON HIGH UNTIL IT BOILS. REDUCE HEAT TO LOW AND COVER. SIMMER FOR ABOUT 1 1/2 TO 2 HOURS, OR UNTIL LENTILS ARE TENDER. STIR OCCASIONALLY.
   
3. 6 TO 8 SERVINGS