Beef Lentil Soup

By carlaschwartz

Ingredients

• 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

Preparation

Step 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.
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.