beef lentel soup

Country wom
1 servings
1 pounds Ground beef
1 quart Water
1 cup Dried lentils -- rinsed
2 cups Cabbage -- chopped
1 cup Carrots -- sliced
1 cup Celery -- sliced
1 cup Onion -- chopped
½ cup Green pepper -- diced
½ teaspoon Pepper
½ teaspoon Dried thyme
1 each Bay leaf
1 teaspoon Salt -- optional
1 pack Frozen spinach
  L0 ounces chopped thawed
  Bouillon cubes -- optional

In a large kettle, brown ground beef. Drain. Add water, lentils, cabbage, carrots, celery, onion, green pepper, pepper, thyme and bay leaf. Also add salt and bouillon if desired. Bring to a boil, reduce heat and simmer, uncovered for 1 to 1-½ hours or until the lentils and vegetabes are tender. Add spinach and heat through. Remove bay leaf. Yield: 6 servings 2-½ qts.). Diabetic Exchanges: One serving (prepared without bouillon and salt) equals 2 meat, 2 vegetable, 1-½ starch; also, 317 calories, 128 mg sodium 145 mg cholestero, 38 gm carbohycrate, 28 gm protein, 7 gm fat Recipe By : Country Woman

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