Lentils And Pasta Soup Mix For Ground Beef Recipes

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BEEF AND LENTIL SOUP



Beef and Lentil Soup image

A great lunch soup full of protein. I make a batch of this and warm it up all week.

Provided by KELLY614

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h15m

Yield 8

Number Of Ingredients 14

2 tablespoons olive oil
1 pound beef chuck, cut into 1-inch cubes
salt and pepper to taste
2 large stalks celery, chopped
2 large carrots, chopped
1 large onion, chopped
6 cloves garlic, chopped
1 ½ teaspoons dried cilantro
1 teaspoon dried oregano
2 (32 ounce) cartons chicken broth
1 (28 ounce) can diced tomatoes
2 cups dry lentils
¼ cup chopped fresh parsley
½ cup grated Parmesan cheese, or to taste

Steps:

  • Heat the olive oil in a large pot over medium-high heat until it begins to smoke. Season the beef with salt and pepper, then gently place into the hot oil, and brown on all sides, about 8 minutes. Once browned, remove the beef and set aside, reserving the remaining oil in the pot. Stir in the celery, carrot, onion, garlic, cilantro, and oregano; cook and stir until the onion has softened and turned translucent, about 8 minutes more.
  • Pour in the chicken broth, tomatoes, and browned beef. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the meat is beginning to turn tender, about 1 hour.
  • After the soup has simmered 1 hour, add the lentils, recover, and continue simmering until the lentils are tender, about 40 minutes. Season to taste with salt and pepper, then stir in the parsley. Sprinkle with Parmesan cheese to serve.

Nutrition Facts : Calories 342.8 calories, Carbohydrate 38.4 g, Cholesterol 36.2 mg, Fat 9.3 g, Fiber 16.7 g, Protein 24.6 g, SaturatedFat 2.7 g, Sodium 1350.9 mg, Sugar 6.5 g

BEEF LENTIL SOUP



Beef Lentil Soup image

You can prepare this soup as the main course in a hearty lunch or dinner. On cold winter evenings here in New England, I've often enjoyed sipping a steaming mugful in front of our fireplacel. -Guy Turnbull, Arlington, Massachusetts

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h25m

Yield 6 servings.

Number Of Ingredients 13

1 pound lean ground beef (90% lean)
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

Steps:

  • 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.

Nutrition Facts : Calories 314 calories, Fat 8g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 661mg sodium, Carbohydrate 37g carbohydrate (10g sugars, Fiber 8g fiber), Protein 27g protein. Diabetic Exchanges

BAZAAR SOUP MIX



Bazaar Soup Mix image

Our church women's group assembles this soup mix to give to visitors and to sell at our annual bazaar. Each container is labeled with the directions to make it and additional ingredients needed.-Pearl Brock, Coudersport, PA

Provided by Taste of Home

Categories     Lunch

Time 1h30m

Yield 8 servings (2 quarts).

Number Of Ingredients 14

1/4 cup dried lentils, sorted
1/4 cup dried green split peas, sorted
1/4 cup uncooked long grain rice
2 tablespoons medium pearl barley
4 teaspoons beef or chicken bouillon granules
2 tablespoons dried minced onion
1 teaspoon celery salt
1/2 teaspoon Italian seasoning
3 tablespoons dried parsley flakes
1/2 cup uncooked small pasta shells
ADDITIONAL INGREDIENTS:
1/2 pound ground beef
8 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained

Steps:

  • In a 1-pint jar or container with a tight-fitting lid, layer the first nine ingredients in the order listed. Wrap pasta in a small piece of plastic wrap; add to jar. Seal tightly. Store in a cool, dry place for up to 3 months. Yield: 1 batch (1-1/2 cups)., To prepare soup: Remove pasta from top of jar and set aside. In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the water, tomatoes and soup mix; bring to a boil. Reduce heat; cover and simmer for 45 minutes., Stir in reserved pasta; cover and simmer 15-20 minutes longer or until pasta, lentils, peas and barley are tender.

Nutrition Facts : Calories 158 calories, Fat 3g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 705mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 5g fiber), Protein 10g protein.

LENTILS AND PASTA SOUP MIX FOR GROUND BEEF



Lentils and Pasta Soup Mix for Ground Beef image

Make and share this Lentils and Pasta Soup Mix for Ground Beef recipe from Food.com.

Provided by Aroostook

Categories     Lentil

Time 2h20m

Yield 4 quarts, 20 serving(s)

Number Of Ingredients 11

1/2 cup dry split peas
1/3 cup beef bouillon granules
1/4 cup pearl barley
1/3 cup dry lentils
1/4 cup dried onion flakes
2 teaspoons italian seasoning
1/2 cup uncooked long grain rice
1/2 cup alphabet pasta or 1/2 cup other small macaroni noodles
1 lb ground beef
3 quarts water
1 (28 ounce) can diced tomatoes

Steps:

  • In a 1 1/2 pint jar, layer the first eight ingredients in the order listed.
  • Seal tightly.
  • To prepare soup, carefully remove macaroni from the top of the jar and set aside.
  • In a large saucepan, or Dutch oven, brown beef; drain.
  • Add the water tomatoes and soup mix.
  • Bring to a boil.
  • Reduce heat, cover and simmer for 45 minutes.
  • Add the reserved macaroni, cover and simmer for 15 to 20 minutes or until the macaroni, peas, lentils, and barley are tender.

COUNTRY HAMBURGER LENTIL SOUP - CROCK-POT



Country Hamburger Lentil Soup - Crock-Pot image

I created this on a busy hockey weekend - I wanted something warm to come home to after spending a long day at the hockey rink. This was just the ticket... and I got to clean out my cupboards too!

Provided by Brooke the Cook in

Categories     Clear Soup

Time 12h15m

Yield 6 serving(s)

Number Of Ingredients 13

1 cup dried lentils (I used a mix of red, brown, green and yellow)
1 (28 ounce) can diced tomatoes
8 ounces lean ground beef, browned
3 ounces celery, thinly sliced (3 stalks)
3 ounces baby carrots, thinly slieced (good-sized handful)
1/2 small onion, diced
2 garlic cloves, minced
3 cups water
3 teaspoons beef bouillon
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 -2 bay leaf

Steps:

  • Brown ground beef.
  • Combine all ingredients in 4-5qt crock pot.
  • Cook on low at least 12 hours or high for 6 hours. I do a combination of high/low, when I made this I did low for 5 hours and high for 4 hours.
  • Remove bay leaves before serving.
  • *Note: when I saved the leftovers, I added another cup of water to prevent it from becoming too thick the next day. It made very yummy leftovers!

BEEF BARLEY LENTIL SOUP



Beef Barley Lentil Soup image

I serve this soup often to family and friends on cold nights, along with homemade rolls and a green salad. For variety, you can substitute jicama for the potatoes. -Judy Metzentine, The Dalles, Oregon

Provided by Taste of Home

Categories     Lunch

Time 8h20m

Yield 10 servings (about 3-3/4 quarts).

Number Of Ingredients 12

1 pound lean ground beef (90% lean)
1 medium onion, chopped
2 cups cubed red potatoes (1/4-inch pieces)
1 cup chopped celery
1 cup chopped carrots
1 cup dried lentils, rinsed
1/2 cup medium pearl barley
8 cups water
2 teaspoons beef bouillon granules
1/2 teaspoon lemon-pepper seasoning
2 cans (14-1/2 ounces each) stewed tomatoes, coarsely chopped
1 teaspoon salt

Steps:

  • In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. , Transfer to a 5-qt. slow cooker. Layer with the potatoes, celery, carrot, lentils and barley. Combine the water, bouillon and lemon pepper; pour over vegetables. Cover and cook on low for 6 hours or until vegetables and barley are tender. , Add the tomatoes and salt; cook 2 hours longer.

Nutrition Facts : Calories 232 calories, Fat 4g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 603mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 6g fiber), Protein 16g protein. Diabetic Exchanges

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