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1 lb lean ground beef
1 medium onion, chopped
2 cups cubed red potatoes
1 cup chopped celery
1 cup dry lentils, rinsed
1/2 cup pearl barley
1 (19 oz) can tomatoes, chopped
1 (14 oz) can kidney beans, rinsed and drained
8 cups water
2 tsp beef bouillon powder
1 tsp salt
1/2 tsp lemon pepper seasoning
1 tsp dill weed
Cook meat and onion in a skillet over medium heat until meat is no
longer pink. Drain and place in a 5 litre/quart slow cooker. Top with
potatoes, celery, carrots, lentils, barley, tomatoes and
beans. Combine water, bouillon, salt, lemon pepper and dill weed. Pour
over vegetable mixture. Cover and cook on low for 8 hours.
Serves 10.
Note:
You can substitute ground chicken for the beef with good results.
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Serve with cheese, crackers, veggies and dip for a full kid-pleasing meal.
6 cups water
6 beef bouillon cubes 1/2 oz (6g) size
1 can (10 oz) tomato soup
2 cups shredded carrot
2 cups shredded potato
1 & 1/2 cup onion
1 cup chopped celery
1 cup rice, uncooked
1/2 cup pearl barley
1 cup kidney beans, rinsed and drained
6 cups water
1 Tbsp parsley
1 tsp salt
1/4 tsp pepper
1/4 tsp thyme
3 cups cooked roast beef, chopped
Heat first amount of water and bouillon cubes in a large pot. Stir to dissolve.
Add remaining ingredients except beef. Bring to a boil, cover and simmer slowly for 1 & 1/2 hours.
Add beef and simmer half hour more.
Makes about 22 cups.
Variation:
For hamburger soup omit chopped beef.
Pre-cook 2 lbs ground beef. Add to soup halfway through cooking.
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1 Tbsp butter
3/4 cup pearl barley
1 cup chopped celery
1 cup chopped onion
1/2 tsp sage
1/2 tsp thyme
1 & 1/2 cups chicken stock
2 cups cooked wild rice
1/2 cup dried cranberries
Salt & pepper to taste
In a large saucepan over medium to high heat, heat butter. Add barley,
celery, onion and cook, stirring until vegetables are slightly
softened. Stir in sage and thyme. Add stock. Bring to a boil. Reduce
heat, cover and simmer for 35 minutes or until liquid is absorbed and
barley is tender but still chewy. Add cooked wild rice and cranberries,
mix gently. Season to taste with salt and pepper.
Can be made ahead of time and reheated.
Approximately 2/3 cup uncooked wild rice equals 2 cups cooked.
This recipe goes nicely with Chicken, Turkey or Ham.
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