Lentil Soup with Beef and Red Pepper
- Trim fat from meat. Cut meat into 3/4-inch pieces. If desired, in a nonstick skillet cook beef over medium-high heat until browned on all sides. Place meat in a 3 1/2- or 4-quart slow cooker. Stir in broth, lentils, water, sweet pepper, onion, carrot, celery, garlic, cumin, and cayenne pepper.
- Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. Stir in parsley. Ladle soup into bowls.
Nutrition Facts (Lentil Soup with Beef and Red Pepper)
- Per serving:
- 265 kcal ,
- 7 g fat
- (2 g sat. fat ,
- 1 g polyunsaturated fat ,
- 3 g monounsaturated fat ),
- 50 mg chol. ,
- 353 mg sodium ,
- 24 g carb. ,
- 11 g fiber ,
- 3 g sugar ,
- 26 g pro.
a_rendon 711 Days Ago
This soup was so easy to make - the hardest part is chopping the vegetables if you don't have a food processor to do it. The soup is healthy and delicious. Great dinner recipe for those cool evenings!
mstrailymaolc 33 Days Ago
Disappointed it made so little so I will double recipe for at least one more meal.
barnespam77 40 Days Ago
This soup was delish!!!!!!! Made it for supper tonight with crusty bread. It was a hit with everyone. I will double the recipe next time because I love leftover soups!!!!
sandy2724619 391 Days Ago
This soup is fabulous. The only thing I changed was to use chuck stew beef because it's what i had in my freezer. It was just delicious! Highly recommend.
Amber Sackman 1823 Days Ago
This was absolutely delicious! Will definitely be making again.