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Beef Lentil Soup 🥣
When you’re looking for a warm and satisfying meal, this one-pot beef lentil soup is an excellent choice. Not only is it packed with protein from the beef and lentils, but it’s also full of hearty vegetables that add both flavor and nutrition.
Ingredients:
1 pound lean 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 package (10 ounces) frozen chopped spinach, thawed
In a large stockpot, cook beef over medium heat until no longer pink, 5-7 minutes; crumble meat; drain. Add the tomato juice, water, lentils, cabbage, carrots, celery, onion, green pepper, pepper, thyme and bay leaf.
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.
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