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It's easy for Judy Metzentine to fill her slow cooker and forget about supper...until the kitchen is filled with wonderful aroma, that is! "I've served this soup often to family and friends on cold nights, along with homemade rolls and a green salad," she writes from The Dalles, Oregon. For variety, she suggests substituting jicama (a starchy root vegetable found in the produce department of many grocery stores) for the potatoes.
This recipe is:
Healthy
Diabetic Friendly
With Johnsonville Italian Sausage.
Nutritional Analysis: One serving (1-1/2 cups) equals 241 calories, 5 g fat (2 g saturated fat), 17 mg cholesterol, 660 mg sodium, 33 g carbohydrate, 9 g fiber, 18 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.
Originally published as Beef Barley Lentil Soup in Light & Tasty February/March 2003, p12
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed on Mar. 05, 2013 by Sampsod
Fabulous recipe - easy to make and delicious with fresh bread.
Reviewed on Jan. 28, 2013 by Asakurada
I've made this over and over again this winter. The first couple of times I made it in the crock pot, but now I cook it on the stove because I don't usually plan ahead. Everybody loves it, including my finicky 10-year-old. I use Better than Bouillon instead of the bouillon granules, since that's what I have on hand, and I add more celery and carrots. I also leave out the potatoes when it's just for my family to make it a little diabetic friendly. It's good either way.
Reviewed on Apr. 21, 2012 by easton81
I added an extra 1/2 cup of lentils, carrots and celery and potatoes. I added two extra cups of water and 2 of bouillon granules and extra 1/4 c. of barley. It was perfect and very very flavourful. Very filling!
I made the soup just the way the recipe said and it was thick and filling and very very flavourful. I would make it again.
Reviewed on Feb. 23, 2012 by Rose040570
I will absolutely make this again. I added a little garlic salt, my husband's BBQ dry rub mix into it, and of course (as always) a little Frank's Red Hot Sauce. I also used diced tomatoes with garlic and olive oil (did not have the stewed) and we added sweet frozen corn from our garden. I cooked my (deer) meat with a little olive oil and fresh minced garlic. My husband and I could not stop eating this. Thank goodness I had some left over to freeze. I will defiantly be making this again. Actually, I am making my grocery list right now and I am getting the stuff to make this for dinner this week (we just had this last night for dinner).
Reviewed on Jan. 18, 2012 by kebean0106
I've made this soup three times now. The first time I followed the recipe exactly. It was a very good soup, but I actually thought the beef in it was unnecessary. The second time I made it, I omitted the beef, and it was still delicious. I am cooking it for the third time now, and didn't have any beef granules on hand. I used 4 cups of beef broth, and 4 of water, and mixed in a packet of onion dip mix. It smells good right now.
Reviewed on Jan. 06, 2012 by tjbugvds
I loved this soup!! I did make a couple of changes. I did not add onions or barley because of food allergies. I also only added 4 cups of water instead of 8 only because my crockpot was to small and Im glad I did because I think that helped the flavor more:) I added some pepper, and added more beef granules and lemon pepper than what it called for:) Great recipe, and its healthy:)) I think Im going to try it with ground chicken and chicken granules next time and see how that tastes:)
Reviewed on Dec. 20, 2011 by dockgirl
Excellent soup. Everyone loved it!
Reviewed on Dec. 14, 2011 by debianntx
I loved this recipe. Would definitely make it again, great flavor.
Reviewed on Nov. 21, 2011 by jpsluis
This soup did not last long, it was delicious! Will be making it again.
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