Beef Barley Lentil Slow Cooker Soup

1 pound lean beef steak
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
4 teaspoons beef bouillon granules
1.5 teaspoon kosher salt
1/2 teaspoon lemon-pepper seasoning
2 (14.5 ounce) cans stewed tomatoes

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.

Number of Servings: 10

Recipe submitted by SparkPeople user SLASECKI.