Recipe by Debbie
"A very tasty, hearty, easy to prepare soup that also freezes well."
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lean ground beef
1 1/2 cups
dry lentils, rinsed
ground black pepper to taste
beef bouillon cube
tomato-vegetable juice cocktail
1 (4.5 ounce) can
I hesitate to give any recipes 5 stars, but this delicious lentil soup warrants it. I am a lawyer with a newborn child, and this recipe is easy enough for me to cook on the weekend to take some of the pressure off of my wife for later in the week. What's more, my wife and other children think this is a great meal, perfect for cold winter days.
I've made two adjustments. First, I use the very spicy V8 brand vegetable juice, and the result is not as spicy as you might imagine, owing (I suppose) to the ameliorative effect of the lentils. Second, I double or triple the amount of mushrooms. They have enough substance (as if they were meat), and they absorb the flavor from the soup so well, that it is worth having more of them around.
Really, this is worth a try. We've made it a weekly event lately because a double-batch provides enough lunch for the week.
Good! I sauteed an onion and clove of garlic in olive oil until soft, then browned the meat. I put the meat and the rest of the ingredients into a slow cooker and cooked on high for 5 hours, until the lentils were tender. I did follow the advice of others...in addition to the listed ingredients, I added a chopped jalapeno, cumin and a can of diced tomatoes. I used spicy V8 for the tomato juice and beef broth in place of the water and bouillon. I did not add salt because of the salt content already present. Next time, I think I will use less liquid...there seemed to be way too much broth and tomato juice for the amount of "stuff".
YUM! I used spicy V8 and and about 1 cup less water for a thicker soup. Made with ground turkey instead of beef and it was still great. Added 3 4.5 oz cans of mushrooms since my guy is a mushroom-lover. Definitely salty enough, but we thought it needed a little something more for our taste. Added some onion powder, garlic powder and cayenne for a little zip. Excellent thick soup made even better with a crusty loaf of bread! For added convenience, make this in the morning and let it cook all day in your slow cooker. Thanks for the recipe!
This soup rocks!!! I never leave reviews, but i felt the need on this one. I tweaked alittle as well- addes lots of garlic, a can of tomatoes, hot pepper flakes(1 tbsp)and extra beef broth(2 cups) i like my soup soupy. At the end i also added a can of green beans and a can of corn. Great hearty soup with fabulous flavor.
A great & easy recipe. I did take another reviewer's advice & added a bit more flavor by adding cayenne pepper, garlic powder, and onion powder. Thought it still needed more & added a few dashes of hot sauce. I used about 8 oz. fresh mushrooms instead of canned & 1/2 ground beef & 1/2 ground turkey.
wowie, we love this soup! variations made were to use rounded preportions of lentils & the veggies then i added 3 dashes of worchestershire sauce plus a healthy shake of cayenne pepper. to help mellow these spicy additions i used an extra can (14 oz.) of beef stock. final note: consider omitting the teaspoon of salt because the sodium in the bouillion (or broth) & worchestershire sauce is sufficient. thanks debbie!
loved this recipe!! Thank goodness I read some of the other reviews, as I combined their input to make one of the best soups I have ever made. I used spicy V-8, about a cup of merlot, and added about a tablespoon of garlic. I also used ground turkey instead of beef. Topped it off with cheesy garlic bread and it was a perfect autumn meal. Will definitely make it again.
Delicious. I added some crushed red pepper flakes. I used my slow cooker for about 6 hours on low.
* Percent Daily Values are based on a 2,000 calorie diet.
Beefy Lentil Vegetable Soup
Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
** Calories: 385
** Calories from Fat: 126
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