LOW SODIUM BEEF BOUILLON RECIPES

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BEEF BARLEY LENTIL SOUP RECIPE: HOW TO MAKE IT



Beef Barley Lentil Soup Recipe: How to Make It image

I serve this soup often to family and friends on cold nights, along with homemade rolls and a green salad. For variety, you can substitute jicama for the potatoes. —Judy Metzentine, The Dalles, Oregon

Provided by Taste of Home

Categories     Lunch

Total Time 08 hours 20 minutes

Prep Time 20 minutes

Cook Time 08 hours 00 minutes

Yield 10 servings (about 3-3/4 quarts).

Number Of Ingredients 12

1 pound lean ground beef (90% lean)
1 medium onion, chopped
2 cups cubed red potatoes (1/4-inch pieces)
1 cup chopped celery
1 cup chopped carrots
1 cup dried lentils, rinsed
1/2 cup medium pearl barley
8 cups water
2 teaspoons beef bouillon granules
1/2 teaspoon lemon-pepper seasoning
2 cans (14-1/2 ounces each) stewed tomatoes, coarsely chopped
1 teaspoon salt

Steps:

  • 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, carrot, lentils and barley. Combine the water, bouillon and lemon pepper; pour over vegetables. Cover and cook on low for 6 hours or until vegetables and barley are tender. , Add the tomatoes and salt; cook 2 hours longer.

Nutrition Facts : Calories 232 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 28mg cholesterol, SodiumContent 603mg sodium, CarbohydrateContent 33g carbohydrate (6g sugars, FiberContent 6g fiber), ProteinContent 16g protein. Diabetic Exchanges 2 lean meat

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