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Beef Vegetable Soup with Lentils

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Beef Vegetable Soup with Lentils

Looking for an easy recipe with ground beef? This ground beef soup is as hearty as a stew. A beef vegetable soup boosted with lentils. An easy cheap recipe that's healthy and delicious.

 

Yield

8 servings

Prep

30 min

Cook

60 min

Ready

90 min

Ingredients

Amount Measure Ingredient Features
1 pound ground beef
lean
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½ cup onions
chopped
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1 clove garlic
minced
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4 ounces mushrooms, canned
stems and pieces
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16 ounces tomatoes, canned
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1 celery
stalk, sliced
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1 large carrots
sliced
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1 cup lentils
uncooked
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3 cups water
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¼ cup red wine
optional
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1 bay leaves
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2 tablespoons parsley leaves
snipped
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1 teaspoon salt
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1 teaspoon beef stock
instant
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¼ teaspoon black pepper
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Ingredients

Amount Measure Ingredient Features
453.6 g ground beef
lean
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118 ml onions
chopped
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1 clove garlic
minced
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115.6 ml/g mushrooms, canned
stems and pieces
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462.4 ml/g tomatoes, canned
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1 each celery
stalk, sliced
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1 large carrots
sliced
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237 ml lentils
uncooked
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7.1E+2 ml water
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59 ml red wine
optional
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1 each bay leaves
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3E+1 ml parsley leaves
snipped
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5 ml salt
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5 ml beef stock
instant
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1.3 ml black pepper
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Directions

Heat a dutch oven or heavy pot over medium heat.

Add the minced beef, onion, and garlic and cook, stirring occasionally, until the onions are translucent and ground beef is browned.

Drain off any excess fat. Add the undrained mushrooms and all of the remaining ingredients.

Bring to the boil and then reduce heat to a simmer. Cook, occasionally stirring, until the lentils are tender, about 40 minutes.

Remove the bay leaf and serve with crusty bread.

This is an easy, cheap recipe that stretches your dollar and is healthy and delicious.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 256g (9.0 oz)
Amount per Serving
Calories 24435% from fat
 % Daily Value *
Total Fat 9g 15%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 49mg 16%
Sodium 464mg 19%
Total Carbohydrate 6g 6%
Dietary Fiber 9g 34%
Sugars g
Protein 41g
Vitamin A 34% Vitamin C 15%
Calcium 6% Iron 22%
* based on a 2,000 calorie diet How is this calculated?
 

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