Beef Barely Lentil Soup

10:00 a.m. and dinner is cooking in the crock-pot...it's a GOOD feeling!

Ingredients

• 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 teaspoons beef bouillon granules
• 1 teaspoon salt
• 1/2 teaspoon lemon-pepper seasoning
• 2 (14.5 ounce) cans stewed tomatoes (I used Italian Seasoned Stewed Tomatoes)

Directions

1. 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.

Recipe courtesy of Allrecipes.com