Beefy Lentil Vegetable Soup

4.4
(134)

A very tasty, hearty, easy to prepare soup that also freezes well.

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7
7
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7
Servings:
7
Yield:
6 to 8 - servings

Ingredients

  • 1 pound lean ground beef

  • 1 ½ cups dry lentils, rinsed

  • 1 cup chopped carrots

  • 1 cup chopped onion

  • 1 cup chopped celery

  • 3 cups water

  • 1 teaspoon salt

  • ground black pepper to taste

  • 2 cubes beef bouillon cube

  • 6 cups tomato-vegetable juice cocktail

  • 1 (4.5 ounce) can mushrooms, drained

  • 1 dash Worcestershire sauce

Directions

  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.

Nutrition Facts (per serving)

385 Calories
14g Fat
39g Carbs
25g Protein
Nutrition Facts
Servings Per Recipe 7
Calories 385
% Daily Value *
Total Fat 14g 18%
Saturated Fat 6g 28%
Cholesterol 49mg 16%
Sodium 1262mg 55%
Total Carbohydrate 39g 14%
Dietary Fiber 16g 56%
Total Sugars 9g
Protein 25g 50%
Vitamin C 57mg 63%
Calcium 84mg 6%
Iron 5mg 29%
Potassium 1172mg 25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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