1 lb. ground beef
1 c. dried lentils rinsed
1 c. pared, sliced carrots
1 c. sliced celery
1 c. chopped onion
1 c. chopped cabbage
1 tsp. salt (optional)
1/2 tsp. pepper
1 bay leaf
2 beef bouillon cubes
1 (46 oz.) can tomato or V-8 juice
4 c. water

Brown beef in large pot over medium heat. Stir in remaining ingredients. Cook over high heat until mixture comes to a boil. Reduce heat to low. Simmer uncovered 1 1/2 hours or until lentils are tender, stirring occasionally. Soup freezes well.