Beef Lentil Soup Recipe | Taste of Home
"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. —Guy Turnbull, Arlington, Massachusetts..."
INGREDIENTS
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1 pound lean ground beef (90% lean)
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1 can (46 ounces) tomato or V8 juice
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4 cups water
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1 cup dried lentils, rinsed
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2 cups chopped cabbage
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1 cup sliced carrots
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1 cup sliced celery
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1 cup chopped onion
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1/2 cup diced green pepper
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1/2 teaspoon pepper
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1/2 teaspoon dried thyme
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1 bay leaf
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1 package (10 ounces) frozen chopped spinach, thawed
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