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Ingredients
| ground beef: 1 lb |
| onions (chopped): 1 cup |
| red potatoes: 8 oz |
| celery (chopped): 1 cup |
| carrots (chopped): 1 cup |
| lentils: 1 cup |
| pearled barley: 1/2 cup |
| water: 8 cups |
| beef bouillon: 2 tsp (Granules) |
| salt: 1 tsp |
| lemon pepper seasoning: 1/2 tsp |
| canned stewed tomatoes: 14.5 lbs (2 cans) |
Beef Barley Lentil Soup
Credit: allrecipes.com
User rating:
-
Prep Time
5 min -
Cook Time
480 min -
Servings
10 serving(s)
Tags
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.