Saturday Soup

Not Chinese but still delicious. As I have said before, the reason I like soups is because they are very adaptable. That is certainly the case with this soup. While this recipe is for a beef soup, lamb, venison, elk, or any other meat you like can be used to change the flavor completely. It is only personal taste that limits the possibilities.

I prepared this soup for the first time the night before Jared sailed. Brave of me, right? The side dish (just in case backup?) was sunflower broccoli salad. Fortunately for me, it worked and the side dish remained that, a side dish.

This one is not a quick one but it is worth the wait. I tend to prefer foods that are slower to cook anyway. IMHO, they tend to taste better.

Beef Lentil Soup

Ingredients

·        1 pound lean ground beef (lamb works well too)

·        1 can (46 ounces) tomato or V8 juice

·        4 cups water

·        1 cup dried lentils, rinsed

·        2 cups chopped cabbage

·        1 cup sliced carrots

·        1 cup sliced celery

·        1 cup chopped onion

·        1/2 cup diced green pepper

·        1/2 teaspoon pepper

·        1/2 teaspoon dried thyme

·        1 bay leaf

·        1 package (10 ounces) frozen chopped spinach, thawed (fresh is better)

 

Directions

    In a large stockpot, cook beef over medium heat until no longer pink, 5-7 minutes; crumble meat; drain. Add the tomato juice, water, lentils, cabbage, carrots, celery, onion, green pepper, pepper, thyme and bay leaf.

    Bring to a boil. Reduce heat; simmer, uncovered, for 1 to 1-1/2 hours or until the lentils and vegetables are tender. Add spinach and heat through. Remove bay leaf.