Description
I serve this soup often to family and friends on cold nights, along with homemade rolls and a green salad. For variety, you can substitute jicama for the potatoes.
Ingredients
- 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 carrots
- 1 cup dried lentils, rinsed
- 1/2 cup medium pearl barley
- 8 cups water
- 2 teaspoons beef bouillon granules
- 1/2 teaspoon lemon-pepper seasoning
- 2 cans (14-1/2 ounces each) stewed tomatoes, coarsely chopped
- 1 teaspoon salt
Directions
- In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink, 6-8 minutes, breaking up beef into crumbles; drain.
- Transfer to a 5-qt. slow cooker. Layer with potatoes, celery, carrots, lentils and barley. Combine water, bouillon and lemon pepper; pour over vegetables. Cover and cook on low for 6 hours or until vegetables and barley are tender.
- Add tomatoes and salt; cook 2 hours longer.
