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Beef Barley Lentil Soup

Name: Beef Barley Lentil Soup
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 10 servings (about 3-3/4 quarts).
Cuisine: Jewish
Ingredients: 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

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Total Time

Prep: 20 min. Cook: 8 hours

Makes

10 servings (about 3-3/4 quarts)

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

Beef Barley Lentil Soup Recipe photo by Taste of Home

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Ingredients

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

Directions

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.

Beef Barley Lentil Soup

Ingredients

Directions

Nutrition Facts

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