Beef Vegetable and lentil soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 tbsp Olive Oil 1 lb Beef chuck cut into 1 inch cubes1 cup, chopped Onions, raw 3 clove Garlic minced.75 cup, chopped Carrots, raw .75 cup, diced Celery, raw 28 oz Petite Cut Diced Tomatoes 1 tablespoon Lea & Perrins, Worcestershire Sauce 4 cup Beef Broth or beef stock1 cup (8 fl oz) Water, tap 2 Bay Leaf 1 cup pieces Mushrooms, cooked 1 cup Lentils
1) heat the oil in a large pot. Add the beef and brown from 2 to 3 minutes
2) removes beef to a bowl and add carrots, celery, garlic and mushroom if not already cooked. Saute for about 3 -4 minutes.
3) add the beef and all remaining ingredients. Bring to a boil and simmer for 30 to 40 minutes until the lentils are soft.
4) season with salt and pepper to taste.
Serving Size: makes 10- 12 oz servings
Number of Servings: 10
Recipe submitted by SparkPeople user KCBECKER1.
2) removes beef to a bowl and add carrots, celery, garlic and mushroom if not already cooked. Saute for about 3 -4 minutes.
3) add the beef and all remaining ingredients. Bring to a boil and simmer for 30 to 40 minutes until the lentils are soft.
4) season with salt and pepper to taste.
Serving Size: makes 10- 12 oz servings
Number of Servings: 10
Recipe submitted by SparkPeople user KCBECKER1.
Nutritional Info Amount Per Serving
- Calories: 158.5
- Total Fat: 4.5 g
- Cholesterol: 29.5 mg
- Sodium: 574.0 mg
- Total Carbs: 17.1 g
- Dietary Fiber: 5.5 g
- Protein: 13.9 g
Member Reviews