There's nothing quite like a hearty bowl of soup to warm you up during the fall and winter seasons. This beef vegetable lentil soup has a thick stew broth with fantastic flavors from the beef, green beans, and carrots. Lentils are inexpensive, heart-healthy, and add a delicious element to the soup. Imagine snuggling up with a warm bowl of this soup on a chilly day, with a mix of veggies, beef, and lentils. It's the perfect comfort food! So good!!!
We absolutely love this beef and lentil soup, and here's why: First off, just one bowl will fill up even the hungriest person in the house. Second, it's like a big, comforting hug in a bowl - perfect for when you're craving some serious comfort food. Third, and the best part, it's super easy to make, and you can throw in your favorite veggies for extra deliciousness. Plus, you only need one pan to make it, so there's hardly any clean-up!
How to make Beef Vegetable Lentil Soup
Cut the beef into bite-size chunks. Toss the beef with the seasoning.
Chop the onions and potatoes into small pieces, cut the carrots and green beans. Or, to really save time, use frozen veggies. I really like using frozen veggies mainly because they're so convenient. Everything I read says that the nutritional value difference between fresh and frozen veggies is minor. Always check to make sure there isn't any added sauce, extra salt, or sugar.
Once everything is chopped, it's time to start cooking. Heat the olive oil in a large pan. Add the onion and garlic. Saute until the onions are soft and translucent. Then add the beef. Cook the beef and add the lentils and potatoes. Some of the seasoning will stick to the bottom of the pan. Once the beef is cooked, add the beef broth and scrape up any of the brown bits on the bottom of the pan. Then add the water.
To really add flavor to the beef vegetable lentil soup, we add the spices when cooking the meat. This really infuses the flavors into the meat and makes a bold, cozy soup.
Bring the beef vegetable lentil soup to a boil, then turn it down to a simmer. Allow to simmer for about 30 minutes. Add the green beans and carrots.
Then, add the diced tomatoes.
Continue to simmer for a few more minutes until the sauce is thick and all the veggies are cooked. About 5 to 10 mintues.
Serve and Enjoy this Cozy Beef and Vegetable Lentil Soup!!!!
I know this is going to be hard to believe, but this beef vegetable lentil soup is even better the next day. It makes a perfect lunch or dinner for another night. Hey, we have even eaten it for breakfast! Yes, it's that good
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Cozy Beef Vegetable and Lentil Soup
A Few Things We Use
Ingredients
- 1 Tablespoon Olive Oil
- 1 Onion
- 1 Clove Garlic
- 1 Pound Chuck Roast
- 1 Tablespoon Beef Bouillon
- 1 teaspoon Turmeric
- 1 teaspoon Salt
- 1 ½ Cups Lentils
- 10 Ounces Potatoes
- 32 Ounces Beef Broth
- 2 Cups Water
- 1 Cup Carrots Sliced into bite-size pieces. (can be frozen)
- 1 ½ Cups Green Beans Cut into bite-size pieces. (can be frozen)
- 14 Ounces Diced Tomatoes Canned
Instructions
- Cut the beef into bite-size pieces.
- Mix the Beef Bouillon, Turmeric, and Salt together to combine the spices. Rub the spice mixture on the beef to add extra flavor.
- Chop the Onion and Garlic.
- Wash the potatoes and cut them into small chunks.
- Heat the olive oil in a large saucepan and add the chopped onions and garlic. Saute until the onions are soft and translucent.
- Add the beef and cook for a few minutes.
- Rinse the lentils in cold water. After they are rinsed off, stir the lentils in with the beef.
- Add the potatoes into the pot with the lentils and beef.
- Add the beef broth and water. Stir and bring to a boil.
- Turn it down to a simmer. Simmer for 30 minutes.
- Add the green beans and carrots. Bring back to a boil.
- Add the tomatoes. Continue to cook until the tomatoes are heated, about 5 minutes.
- Serve and Enjoy!
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