Hamburger Lentil Vegetable Soup (almost vegan!)
- Minutes to Cook:
- Number of Servings: 22
Ingredients
8 oz Ground Beef (extra lean) 1 large Onions, raw 3 medium Carrots, raw 3 stalk, large (11"-12" long) Celery, raw 7 cup (8 fl oz) Water, tap 1 cup Green Beans (snap) 1 cup slices Okra 4 cup, shredded Cabbage, fresh 250 grams Zucchini 1 medium (approx 2-3/4" long, 2- Peppers, sweet, red, fresh 2 cup, pieces or slices Mushrooms, fresh 3.5 cup Del Monte Petite Cut Diced Tomatoes 42 grams Tomato Paste 1 cup dry red lentils (by SLOLOSER) 28 grams Soup, LIPTON, RECIPE SECRETS ONION, Mix, Dry 1 tbsp, crumbled Bay Leaf 1 tbsp Garlic powder 1 tbsp Basil 1 tbsp Oregano, ground 1 tbsp Thyme, ground
Use a 5 quart pot. Chop all vegetables. Brown onions, carrots and celery for 5 minutes, add 1 - 2 tbsp of water as needed. Add all remaining ingredients. Bring to boil then simmer 20 minutes. To serve – 1 cup of soup and 1/2 cup of hot broth of your choice.
To conserve fridge and freezer space I did not dilute the soup with broth but chose to add it when serving. Add approx. 15 calories for broth.
Serving Size: 1 cup of soup and 1/2 cup of your favorite broth
Number of Servings: 22
Recipe submitted by SparkPeople user KALISWALKER.
To conserve fridge and freezer space I did not dilute the soup with broth but chose to add it when serving. Add approx. 15 calories for broth.
Serving Size: 1 cup of soup and 1/2 cup of your favorite broth
Number of Servings: 22
Recipe submitted by SparkPeople user KALISWALKER.
Nutritional Info Amount Per Serving
- Calories: 92.9
- Total Fat: 1.9 g
- Cholesterol: 9.6 mg
- Sodium: 233.8 mg
- Total Carbs: 12.9 g
- Dietary Fiber: 3.5 g
- Protein: 7.0 g
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