Hearty Beef Soup Print
1 lb ground beef
1 medium onion, chopped
2 cups cubed potatoes
1 cup chopped celery
1 cup diced carrot
1 cup dry lentils, rinsed
1/2 cup pearl barley
8 cups water
2 tsp beef bouillon granules
1 tsp salt
1/2 tsp lemon pepper seasoning
2 (190z) canc tomatoes

In a skillet, cook beef and onion until meat is no longer pink; drain.
Transfer to a slow cooker. Layer with potatoes, celery, carrots, lentils and barley.
Combine the water, bouillon, salt and lemon pepper; pour over vegetables.
Cover and cook on low for six hours or until vegetables and barley are tender.
Add the tomatoes; cook 2 hours longer.
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