Beef lentel soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| 2 | Beef | |
| 1 | pack | Frozen spinach |
| L0 ounces chopped thawed | ||
| Bouillon cubes -- optional | ||
Directions
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