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Beefy Lentil Vegetable Soup
Beefy Lentil Vegetable Soup
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Savory lentil and beef stew cooked with carrots, onion, and celery in a flavorful broth of vegetable juice, beef bouillon, Worcestershire sauce, and canned mushrooms.
Ingredients:
  • 1 pound lean ground beef
  • 1.5 cups dry lentils, rinsed
  • 1 cup chopped carrots
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 3 cups water
  • 2 cubes beef bouillon cube
  • 6 cups tomato-vegetable juice cocktail
  • 1 (4.5 ounce) can mushrooms, drained
  • 1 dash Worcestershire sauce
Instructions:
  • Sear the beef until golden brown and crumble it as it cooks. Then, drain the excess fat.
  • In a large covered pot, combine meat, lentils, vegetables, water, salt, pepper, bouillon, vegetable juice, mushrooms, and Worcestershire sauce. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours until lentils are tender, stirring occasionally.

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