Beefy Lentil Vegetable Soup

Beefy Lentil Vegetable Soup

100

"A very tasty, hearty, easy to prepare soup that also freezes well."
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Ingredients

servings 385 cals
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Original recipe yields 7 servings

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Nutrition

  • Calories:
  • 385 kcal
  • 19%
  • Fat:
  • 14 g
  • 22%
  • Carbs:
  • 38.8g
  • 13%
  • Protein:
  • 24.9 g
  • 50%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 1262 mg
  • 50%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Brown beef; break meat into small pieces while cooking. Drain.
  2. Place meat in a big pot with lid. Add lentils, vegetables, water, salt, pepper, bouillon, vegetable juice, mushrooms, and Worcestershire sauce. Cook on high until it boils. Reduce heat to low, and cover. Simmer for about 1 1/2 to 2 hours, or until lentils are tender. Stir occasionally.

Reviews

100
  1. 130 Ratings

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Most helpful positive review

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...

Most helpful critical review

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, un...

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...

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 mus...

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 c...

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...

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 ...

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...

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, un...

Delicious. I added some crushed red pepper flakes. I used my slow cooker for about 6 hours on low.

I give this recipe five stars because I used it as a guide when I decided -last minute- to make a lentil soup with what I had on hand. I didn't use beef, I used extra mushrooms (fresh) and a por...