Beef Barley Lentil Soup

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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.

Modified from: Beef Barley Lentil Soup

Ingredients

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Original recipe yields 10 servings

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Directions

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  1. In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; add garlic and cook for 1 minute; drain. Transfer to a 5-qt. slow cooker. Layer with the potatoes, celery, carrots, lentils and barley. Combine the beef broth, water, bouillon, bay leaves, 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.
  2. *35
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