Vegetable, Lentil and Beef Soup

It doesn't sound like much, but this soup was actually really, really delicious. It was hearty and filling and just tasted really fantastic. It was very low effort with a very high return. We served this to guests with no-knead bread and a salad, and they all agreed it was the best dinner they'd had all week. I'll definitely be making this soup again.

Vegetable, Lentil and Beef Soup

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

Brown beef; break meat into small pieces while cooking. Drain.

Place meat in a big pot with lid. Add lentils, vegetables, water, salt, pepper, bouillon, vegetable juice, mushrooms, and Worcestershire sauce. Cook on high until it boils. Reduce heat to low, and cover. Simmer for about 1 1/2 to 2 hours, or until lentils are tender. Stir occasionally.

Via Allrecipes.com.
Photo from Country Living.

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