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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 Oct. 29, 2011 by DennieZim
Love this soup! Have made it many times for my family, even the kids love it. A great meal for the fall and winter months.
Reviewed on Oct. 04, 2011 by jessweis79
The soup has great flavor!! It was so filling and I have plenty leftover. This was my first time eating lentils and barley. Thank you so much for this recipe, it will be added to my favorites to make over and over again.
Reviewed on Mar. 23, 2011 by ChefLynnie917
I followed this recipe exactly, and found virtually no liquid in the crockpot when I got home from work. Plus, only 1/4 t. of lemon-pepper hardly gave the broth any flavor. I ended up adding a significant amount of lemon-pepper to additional broth, I also added some garlic powder, 2 bay leaves and italian seasoning - and I still felt like it needed something. This was a disappointment to me. :-(
Reviewed on Mar. 18, 2011 by kerrynjames
I was really, really excited to make this dish... I used chuck roast, cut up and seared, rather than ground beef. The beef turned out delicious, but the stew overall was a bit bland. I will make it again, as I like the basic idea, but next time I'm adding some spices (I have a tasty mild chili recipe that I'll scalp for suggestions).
Reviewed on Mar. 12, 2011 by dollargirl
My family asks for this soup again and again. The kids don't realise there are so many healthy ingredients that they would normally turn away from.
Reviewed on Mar. 06, 2011 by mjlouk
This was really good and it made a lot of soup. I hope it freezes well!
Reviewed on Mar. 05, 2011 by Countrydeb
I forgot to mention, I made this soup on top of the stove. I didn't realize it until I was about to make it that the recipe was for a slow cooker. I will make this again & on top of the stove. It didn't take long at all to make it, about a hour.
I just finished making this soup...it is so good! Instead of ground beef, I used diced small stew beef cubes. I have a daughter that has Autism she doesn't like ground beef, it's a textured thing. I didn't have the beef granules, so I used (Herb*Ox) 4 Beef Bouillon Cubes, my store didn't have Hunt's stewed tomatoes, so I used store brand, the tomatoes were big chunks so I had to squished them smaller. It's a very comforting kind of soup. I will be making this again and the way I made it. Thanks Taste of Home!
Reviewed on Dec. 08, 2010 by DAytes
This is honestly one of the best beef and vegetable soups I have ever made. My family just loves it! I make it for them often in the winter.
Reviewed on Feb. 21, 2010 by wiscook
I cut out the tomatoes, added in more boullion, and thyme, marjoram and rosemary (per other beef barley recipes on the TOH website). Very good. Would consider adding in green beans or corn next time
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