Beef Barley Lentil Soup Recipe
Beef Barley Lentil Soup Recipe photo by Taste of Home
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Beef Barley Lentil Soup Recipe

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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.
TOTAL TIME: Prep: 5 min. Cook: 8 hours
MAKES:10 servings
TOTAL TIME: Prep: 5 min. Cook: 8 hours
MAKES: 10 servings


  • 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 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, coarsely chopped

Nutritional Facts

1-1/2 cup: 241 calories, 5g fat (2g saturated fat), 17mg cholesterol, 660mg sodium, 33g carbohydrate (0 sugars, 9g fiber), 18g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.


  1. In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
  2. Transfer to a 5-qt. slow cooker. Layer with the potatoes, celery, carrot, 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.
  3. Add the tomatoes; cook 2 hours longer. Yield: 10 servings.
Originally published as Beef Barley Lentil Soup in Light & Tasty February/March 2003, p12

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leafers1970 User ID: 8380112 255432
Reviewed 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 User ID: 7580083 255258
Reviewed 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 User ID: 8118896 213929
Reviewed 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 User ID: 987324 122756
Reviewed Dec. 11, 2013

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

Sampsod User ID: 7124871 45832
Reviewed Mar. 5, 2013

"Fabulous recipe - easy to make and delicious with fresh bread."

Asakurada User ID: 6955016 61507
Reviewed Jan. 28, 2013

"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."

easton81 User ID: 5110831 53908
Reviewed Apr. 21, 2012

"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!"

easton81 User ID: 5110831 118621
Reviewed Apr. 21, 2012

"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."

Rose040570 User ID: 6534023 61506
Reviewed Feb. 23, 2012

"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)."

kebean0106 User ID: 4694635 89857
Reviewed Jan. 18, 2012

"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."

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