Beef Barley Lentil Soup

I try to add new recipes to our meal plan to keep everyone from getting bored and to expand the kids' taste buds. Some school nights, we have a quick turn around before they have an extracurricular activity. I was trying to find easy recipes for the instant pot or crock pot. I found a really easy crock pot recipe for a nice filling soup online and modified it to our taste buds. The original was a great base, but a little bland for us. Below is my version of the soup.

Everyone's crock pot is a little different, so cooking times may vary. If I chop larger pieces, it does tend to take longer to cook than if I cut small-medium sized pieces for the vegetables and potatoes.

BEEF BARLEY LENTIL SOUP

Sarah Tepe @ www.DailyMesses.com

 

You will need:

• 1 lb lean ground beef (90% lean or better)
• 2 cups red potatoes, cubed (skin on)
• 1 medium onion, chopped 
• 1 cup carrots, chopped (both baby or large carrots will work)
• 1 cup celery, chopped
• 1/2 cup pearl barley 
• 1 cup dried lentils, rinsed
• 2 cans (14.5 oz each) stewed tomatoes, roughly chopped. (Added later)
• 4 cups low sodium chicken broth 
• 4 cups water
• 1 teaspoon salt
• 1/2 teaspoon paprika 
• 2 teaspoons Cajun seasoning 
• 1/2 teaspoon lemon pepper seasoning (or 1-3 teaspoon lemon juice with dash of fresh ground pepper and salt. Soak for a few minutes before adding.
• 5qt crock pot and large skillet 

Directions:

1. Using a large nonstick skillet over medium heat, cook onions and beef until beef is cooked through. Drain.
2. Add beef and onions to crock pot. Add in potatoes, carrots, celery, lentils and barley.
3. Pour in water, chicken broth, and seasonings. 
4. Cover and cook on low for 6 hours, or until barley and vegetables are tender.
5. Add tomatoes and cook for 2 more hours.