Monday, October 16, 2006

Hearty Lentil Soup

There is nothing like a hearty bowl of soup on a cold evening. This reheats great for lunch the next day too!!

1 pound lean ground beef
1 medium onion, chopped
2 cups cubed red potatoes (1/4 inch pieces)
1 cup chopped celery
1 cup diced carrots
1 cup dry lentils, rinsed
1/2 cup medium pearl barley
8 cups water
2 TBS vegetable broth base (this is a paste)
2 cloves garlic, minced
1/2 tsp white pepper
1 tsp salt
1/2 tsp lemon-pepper seasoning
2 (14.5 ounce) cans 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, vegetable base, white pepper, 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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