Cozy Beef Vegetable and Lentil Soup
For a hearty fall dinner recipe, try this healthy and delicious Beef Vegetable Lentil soup with green beans and carrots.
Servings: 8 Servings
Calories: 309kcal
Equipment
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!
Nutrition
Calories: 309kcal | Carbohydrates: 34g | Protein: 23g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 39mg | Sodium: 946mg | Potassium: 961mg | Fiber: 14g | Sugar: 4g | Vitamin A: 2896IU | Vitamin C: 18mg | Calcium: 76mg | Iron: 5mg