Beef Barley Lentil Soup

  Lunch

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.

Beef Barley Lentil Soup

Average Rating: 4.463414

TOTAL TIME: Prep: 5 min. Cook: 8 hours
YIELD: 10 servings (about 3-3/4 quart).

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 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

Instructions

  • 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.

Nutrition Facts

1-1/2 cups: 232 calories, 4g fat (2g saturated fat), 28mg cholesterol, 603mg sodium, 33g carbohydrate (6g sugars, 6g fiber), 16g protein.
Diabetic Exchanges:
2 lean meat, 1-1/2 starch, 1 vegetable.

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