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Beef Barley Lentil Soup
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1 pound lean ground beef
1 medium onion, chopped
2 cups cubed red potatoes (1/4-inch pieces)
1 cup chopped celery
1 cup chopped carrot
1 cup dried lentils, rinsed
1/2 cup medium pearl barley
8 cups water
2 teaspoons beef bouillon granules
1 teaspoon salt
1/2 teaspoon lemon-pepper seasoning
2 cans (14-1/2 ounces each) stewed tomatoes
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, carrots, lentils and barley. Combine the water, bouillon, salt and
lemon-pepper; pour over vegetables. Cover and cook on low for 6 hours or until
vegetables and barley are tender. Add the tomatoes; cook 2 hours longer.
Yield: 10 servings.
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Printed from tasteofhome.com Oct 7, 2008Copyright Reiman Media Group, Inc © 2008 |