Beef lentil soup (TNT)

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Beef lentil soup (TNT) Empty Beef lentil soup (TNT)

Post by pstarkoski on Thu Mar 24, 2016 4:34 am

Beef Lentil Soup Recipe

You can prepare this soup as the main course in a hearty lunch or dinner. But—on cold winter evenings here in New England—I've often poured a steaming mugful and enjoyed sipping it in front of our fireplace as well. —Mrs. Guy Turnbull, [url=x-apple-data-detectors://44/1]Arlington, Massachusetts[/url] TOTAL TIME: Prep: 15 min. Cook: 70 min. YIELD:6 servings 


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, optional 

1 package (10 ounces) frozen chopped spinach, thawed 


1. 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. 

2. 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.

Beef lentil soup (TNT) A1b1128d29b497cdf8458a51df7d5219


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