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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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You can prepare this soup as the main course in a hearty lunch or dinner. Buton cold winter evenings here in New EnglandI've often poured a steaming mugful and enjoyed sipping it in front of our fireplace as well. Ingredients:
1 pound ground turkey or 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 |
Directions:
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.
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