I made this soup yesterday since I had all the ingredients on hand.
It was good! It made a lot!
I'll have some more for lunch today and probably freeze the rest so I'll
have some good warm, hearty soup on one of these cold Canadian winter days.
Thanks Jan for this one!
It's a definite keeper!
Later.
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----- Original Message -----
From: "Jan Bailey" <[email protected]>
To: <[email protected]>
Sent: Thursday, November 12, 2009 7:18 AM
Subject: [CnD] Yummy Beef Barley Lentil Soup
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.
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