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

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

Ingredients

  • 1 pound ground beef
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    With Johnsonville Italian Sausage.

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  • 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

Nutritional Facts

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.

Directions

  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, 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.
  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

Nutritional Facts

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.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Beef Barley Lentil Soup

AVERAGE RATING
   (33)
RATING DISTRIBUTION
5 Star
 (25)
4 Star
 (5)
3 Star
 (2)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 11, 2013

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

MY REVIEW
Reviewed Mar. 5, 2013

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

MY REVIEW
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.

MY REVIEW
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!

MY REVIEW
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.

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