I probably sound like a broken record, but I LOVE SOUP SEASON! A few weeks ago I grabbed the rest of the beef marrow bones out of the freezer and decided to make a huge pot of beef bone soup stock. We have a new quarter side of beef on the way for our freezer and it was way past due to finish using those up.
After that task was accomplished, of course I had to make some soup out of that rich, golden broth. Our grass-fed ground beef from last year was long gone, but my hubby bought a fancy electric meat grinder and he ground up a bunch of chuck and made 3/4-pound bags for the freezer. That amount makes so much more sense for our family than a pound since there are only three of us.
Also out of the freezer came some frozen tomatoes from our harvest. All I had to do was run hot water over them and the skins slipped right off!
Armed with these ingredients, I set off to make some soup. I cobbled together more ingredients out of the pantry and fridge (including some almost expired fresh spinach) and this is what I came up with:
Ground Beef and Green Lentil Soup
3/4 pound ground beef
1/2 cup chopped onion
1/2 cup chopped carrots
1/2 cup chopped celery
2 cloves garlic, minced
2 cups crushed tomatoes with liquid (or a 14.5-ounce can)
4 cups low-sodium beef broth, preferably homemade
1 cup dry green lentils
1/4 teaspoon dried oregano
1/4 teaspoon sugar
Large handful fresh spinach, roughly chopped
Sea salt and ground pepper, to taste
2 teaspoons balsamic vinegar
Add the ground beef, onion, carrots, and celery in a large soup pot or Dutch oven. In this case I used my pressure cooker pot. (Stay tuned, confession time coming!) Cook over medium heat and stir until meat is brown and vegetables are starting to soften. Add the garlic and cook a minute more.
Next add the tomatoes (I crushed them with my hands when adding them) plus the liquid, the beef broth, lentils, oregano, and sugar. (The small amount of sugar offsets the acidity in the tomatoes.) Stir to combine.
CONFESSION TIME: At this point, I honestly do not remember if I actually pressure cooked this or just finished simmering uncovered. Really! I know I used my pressure cooker pot from the photos. Did I use it because I intended on pressure cooking the lentils, or did I use it because all my other large pots were used up from making the beef stock earlier in the day? This was only a few weekends ago! Please don’t laugh at me, laugh WITH me!
Nonetheless, either pressure-cook this for 20 minutes, or simmer it uncovered for about an hour. After the lentils are soft, add in the chopped spinach and stir until wilted.
Taste test, then add sea salt and ground pepper, to taste. I thought the soup needed just a tad more flavor boost, so added a couple of teaspoons of balsamic vinegar. Perfect. Soup’s on! Serve with crusty bread.
Wow looks so good! love the pictures and yeah soup season!
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YAY! Thank you!
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Really nice!
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I know it’s soup season, but this would be great anytime of year. Excellent!
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Why thank you Adam, you are right I could eat this any time of the year.
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LOL. I love soup season too Kathryn! 😀 This one looks divine. Mega hugs!
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Thank you Teagan! Hugs back!
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Mmmm! I’m with you Kathryn I LOVE soup season… Even if I do consume soup year round it just tastes better on a blustery, cold, gray day. I love that you made your own beef stock and I love lintels… So therefore I love this soup recipe 🙂
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Thank you Mel! 🙂
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Thank you for providing me tomorrow night’s dinner! I love soup season too. And I LOVE lentils!
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You are most welcome Michelle! I hope you enjoy.
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Oh yea, looks delicious, I love lentil soup! 🙂
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Thank you Michael! I think a lot of people do!
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I can taste this soup with all the flavors, yummy. I also like to add some vinegar in my lentil soup.
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I had read somewhere that it helps add more flavor, and it did! Thank you Gerlinde.
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We, too, make lentil soup but with some pork product. Never thought to use beef and, for the life of me, don’t know why. Your soup looks delicious and I’m certainly going to give it a try. Thanks!
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Thank you so much John, that is certainly high praise coming from the Bartolini Kitchens! 🙂
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You are truly far too kind.
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I usually keep my lentil soup’s just lentils. But this soup looks wonderful. Almost more like a chili!
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Thank you Mimi! Somehow I missed replying to you earlier on this comment.
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Your soup sounds comforting and delicious. Now if only I had some of your homemade stock. 🙂
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Thank you so much Karen for your kind reply. Wouldn’t it be great if we could teleport food to each other? 🙂
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Oh wouldn’t it be lovely. 😀
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I am making black bean chili as I read this but as I am in my “soup” mode of cooking this one is next on my list. Sounds just divine and so easy and healthy as well. Thanks.
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Thank you so much Teresa. It was very delicious, I do hope you enjoy it.
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This looks so yummy!
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Thank you so much Carol!
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I have to admit along with you that I love soup year round! I miss my farm and garden with all the beef, pork and veggies I could ever want, but have found it possible to get some of the fresh stuff from my farm co-op. I freeze the tomatoes also. It’s the only way to get that fresh from the garden taste in the middle of winter. I have canned green tomato slices also, just so I can have them in February when the only other option would be the cardboard variety found in groceries. I also printed this recipe out because I love lentils!
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I have no lack of soups on this site, that’s for sure! You were very fortunate indeed to have a farm and garden once. I can only manage a container garden where I live, but we do plant LOTS of hanging tomato baskets! Thank you again!
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I now have a tomato plant that I raise in my bedroom window. Not perfect but it works for me! My garden was about half an acre in one place and more things planted in a few other spots! I fed the hands every day and raised three kids there! I wouldn’t want to go back but it was a good life for us.
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