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Beef Barley Lentil Soup

I serve this soup often to family and friends on cold nights, along with homemade rolls and a green salad. For variety, you can substitute jicama for the potatoes. —Judy Metzentine, The Dalles, Oregon
  • Total Time
    Prep: 20 min. Cook: 8 hours
  • Makes
    10 servings (about 3-3/4 quarts)


  • 1 pound lean ground beef (90% lean)
  • 1 medium onion, chopped
  • 2 cups cubed red potatoes (1/4-inch pieces)
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 1 cup dried lentils, rinsed
  • 1/2 cup medium pearl barley
  • 8 cups water
  • 2 teaspoons beef bouillon granules
  • 1/2 teaspoon lemon-pepper seasoning
  • 2 cans (14-1/2 ounces each) stewed tomatoes, coarsely chopped
  • 1 teaspoon salt


  • In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
  • Transfer to a 5-qt. slow cooker. Layer with the potatoes, celery, carrot, lentils and barley. Combine the water, bouillon and lemon pepper; pour over vegetables. Cover and cook on low for 6 hours or until vegetables and barley are tender.
  • Add the tomatoes and salt; cook 2 hours longer.
Nutrition Facts
1-1/2 cups: 232 calories, 4g fat (2g saturated fat), 28mg cholesterol, 603mg sodium, 33g carbohydrate (6g sugars, 6g fiber), 16g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.

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  • Faerie1
    Oct 16, 2019

    Although I love most Beef and Barley soups I don't care too much for soups with hamburger. I made this soup using ground mild Italian Sausage and subbed in Low Sodium Beef Broth. We all loved it served with "Cat Head Biscuits" on the side!

  • Liz
    Jan 28, 2019

    No comment left

  • fhquilting
    Dec 28, 2018

    A note to psalm 123: yes, lemon pepper is mostly salt...however, Mrs. Dash's lemon pepper is strictly pepper and lemon! And very good.

  • missyasche
    May 3, 2017

    Terribly bland. I added extra bouillon (Better Than Bouillon brand is what I used) after I tasted it and realized that it was so bland. It may have helped but I didn't want to keep adding more since it is so full of sodium. My father in law liked it, but said, something is missing. I agree and will be moving on to other recipes to try.

  • Psalm127-3
    Feb 20, 2017

    oh my gosh this sounds wonderful-I think 2mro is the night........and tonight is the night. I knew I'd love this also knew my husband would go meh. he's on a drive to take a gift to our son hours away so made this so I could enjoy.ok, so with the beef it would have been delightful but although I have GB, I chose not to use it. I also omitted the lemon pepper as it's mostly salt. I used fresh tomaotes that I stewed because I didn't have any canned. THIS WAS DELICIOUS SOUP!thank you for posting the recipe Judy M.

  • smeisner
    Jan 2, 2017

    Everyone enjoyed it, even my picky teen, although she thought it was a little bland. My only quarrel is prep takes a lot longer than five minutes because you have to chop all the vegetables as well as brown the beef and onion. Also missed that it would not fit in my three-quart cooker so had to transfer to a pot on the stove to finish.

  • leafers1970
    Oct 14, 2016

    i am making this for vegan so taking out the beef and beef granules, can i use a vegatable broth in this for substitute,

  • Cindyshut
    Oct 10, 2016

    I made this for the family tonight. It was just OK. Needless to say, this will go in the fail column.

  • Margiee57
    Dec 3, 2014

    Made this soup today. I read other reviews about it needing more flavor and I didn't think 2 tsps of beef granules would be enough for 8 cups of water so I did add more granules and lemon pepper seasoning too. My family loved it!! I will definitely be making this again!

  • oanhpi
    Dec 11, 2013

    My family likes it a lot. It's one of our favorite meals in winter