Beef Barley Lentil Soup

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

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.

Footnotes

Nutritional Analysis: One serving (1-1/2 cups) equals 241 calories, 5 g fat (2 g saturated fat), 17 mg cholesterol, 660 mg sodium, 33 g carbohydrate, 9 g fiber, 18 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.