This makes a very large pot of a delicious, hearty ground beef and lentil soup that is perfect to warm you up on a cold winter day. And the bonus is -- lots of leftovers for tomorrow!

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Recipe Summary

prep:
20 mins
cook:
55 mins
total:
1 hr 15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine broth, carrots, celery, and lentils in a large stockpot over medium-high heat; bring to a boil. Boil for 5 minutes, then reduce heat to low. Add cabbage, tomato sauce, diced tomatoes, thyme, oregano, salt, pepper, and bay leaf. Cover and let simmer until vegetables and lentils are cooked thoroughly, about 45 minutes.

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  • While soup is simmering, heat a skillet over medium-high heat. Add ground beef, onion, and garlic; cook and stir until browned and crumbly and onion is soft, 5 to 7 minutes. Drain fat from the skillet; add contents to the soup. Serve.

Cook's Note:

You can use 6 cups water and 4 beef bouillon cubes instead of canned beef broth.

Nutrition Facts

328 calories; protein 26.2g; carbohydrates 32.3g; fat 10.3g; cholesterol 47.3mg; sodium 1428.3mg. Full Nutrition
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