Beef Barley Lentil Soup

26 Oct

Ground beef, potatoes, veggies, lentils and barley in a beef broth.

-By Carrie (Strommen) Lennie


1 lb lean ground beef
1 medium onion, chopped
2 cups red potatoes, cubed
1 cup celery, chopped
1 cup carrots, diced
1 cup dry lentils, rinsed
½ cup medium pearl barley
8 cups water
2 tsp beef bouillon granules
1 tsp salt
½ tsp lemon-pepper seasoning
2 14.5-oz cans stewed tomatoes


  1. In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
  2. Transfer to a 5-quart slow cooker. Layer with the potatoes, celery, carrots, lentils and barley.
  3. Combine the water, bouillon, salt and lemon-pepper; pour over vegetables.
  4. Cover and cook on low for 6 hours or until vegetables and barley are tender.
  5. Add the tomatoes; cook 2 hours longer.
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Posted by on October 26, 2011 in Soups


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