Beefy Lentil Soup - cooking recipe

Ingredients

1 lb. ground chuck
1 c. dried lentils, rinsed
1 c. each: chopped carrots, celery, onions and cabbage
1 tsp. each: finely chopped green pepper, salt and pepper
1 bay leaf
2 bouillon cubes
1 (46 oz.) can tomato juice

Preparation

Brown ground chuck in a 6-quart Dutch oven or kettle over medium heat about 5 minutes.
Stir in remaining ingredients and 4 cups water.
Cook over high heat until mixture boils, about 10 minutes.
Reduce heat to low. Simmer, uncovered, for 1 hour and 30 minutes, or until lentils are tender, stirring occasionally. Makes about 3 quarts.