Step 1

In a large stockpot, cook the beef over medium heat until no longer pink, about 5-7 minutes.

Step 2

Crumble the meat and drain the excess fat from it.

Step 3

Add the tomato juice, the water, the lentils, the cabbage, the carrots, the celery, the onion, the green pepper, the pepper, the thyme, and the bay leaf to the meat mixture.

Step 4

Bring the mixture to a boil.

Step 5

Reduce the heat and simmer, uncovered, until the lentils and the vegetables are tender, about 1 hour-1 hour 30 minutes.

Step 6

Add the spinach to the soup and cook until heated through, about 3-4 minutes.

Step 7

Discard the bay leaf.

Step 8

Serve.