Yummy Beef Barley Lentil Soup 1 pound lean ground beef 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
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. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
