Photo: Cala
Beefy Lentil Vegetable Soup
12 ingredients
6 - 8 servings
openrecipes
"A very tasty, hearty, easy to prepare soup that also freezes well."
Estimated Nutrition (whole recipe, rough)
470
Calories
40g
Protein
16g
Fat
42g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Cocktail | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound lean ground beef
- 1 1/2 cups dry lentils, rinsed
- 1 cup chopped carrots
- 1 cup chopped onion
- 1 cup chopped celery
- 3 cups water
- 1 teaspoon salt
- ground black pepper to taste
- 2 cubes beef bouillon cube
- 6 cups tomato-vegetable juice cocktail
- 1 (4.5 ounce) can mushrooms, drained
- 1 dash Worcestershire sauce
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes