With the record dropping low temperatures coming our way tonight I wanted to have a hearty soup that would help keep me warm. And this is it! My beef, lentil and vegetable soup!! It’s packed with flavor, nutrients and that comfort food we all desire when the weather gets frigid.
I grew up eating soup almost every day, even in the summer. My mom only made home made soups so that’s all I would ever eat. Soup is also a great way to get your veggies in for the day.
So try this recipe and let me know how you liked it. Enjoy!
Beef Lentil Vegetable Soup:
Ingredients: Serves 8-10
- 1 1/2 pounds of beef cut into 1 inch pieces
- 3 tablespoons olive oil
- 1 medium onion, cubes
- 3 medium carrots cut into cubes
- 3 stalks celery, cut into cubes
- 7 cloves finely chopped garlic
- 3 tablespoons freshly chopped rosemary
- 1/2 teaspoon dry oregano
- 3 tablespoons finely chopped fresh parsley
- salt and pepper to season
- 1 28 ounce can diced tomatoes
- 7-8 cups beef broth
- 1 bag lentil beans
In a large stock pot or large Dutch oven heat up 1 tablespoon of the olive oil. When hot add the beef and cook for about 5 minutes. Drain and place the meat aside in a bowl. Heat the remaining oil and the diced onions in the pot. Season with some salt and pepper. Cook for about 2 minutes and then add the carrots and celery. Saute for about 8 minutes. Add the meat back into the pot with the tomatoes, 6 cups of the broth, garlic, oregano, rosemary and the parsley. Bring to a low simmer and cover. Cook this, stirring occasionally for about 45 minutes.
Rinse the lentils and remove any debris. Add to the pot and add 1 cup beef broth. Stir and cover for an additional 45 minutes or until the lentils are cooked. Stir occasionally as the soup will thicken.
You may add more broth if too thick.
Serve with some fresh parsley and Enjoy!