Beef Barley Lentil Soup

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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 92.5
  • Total Fat: 2.0 g
  • Cholesterol: 12.0 mg
  • Sodium: 434.0 mg
  • Total Carbs: 12.5 g
  • Dietary Fiber: 2.8 g
  • Protein: 7.1 g

View full nutritional breakdown of Beef Barley Lentil Soup calories by ingredient
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Number of Servings: 20


    1 pound lean ground beef (I used Laura's 92% Lean Ground Beef)
    1 medium yellow onion, chopped
    2 cups cubed red potatoes
    1 can green peas (in place of 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 or 8 beef bouillon cubes
    1/2 teaspoon lemon pepper seasoning
    2 cans tomatoes (diced, stewed, or crushed)

    Optional seasonings: basil, oregano, parsley, bay leaves (I included about 2 tbsp each of the first three and 2 bay leaves, crushed)


In skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to 5 qt. slow cooker. Layer with the potatoes, peas, carrots, lentils, and barley. Combine the water, boullion, and lemon pepper; pour over vegetables. Cover and cook on low for 6 hours or until vegetables and barley are tender. Add tomatoes and cook 2 more hours.

Number of Servings: 20

Recipe submitted by SparkPeople user EMCCAFF.

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Member Ratings For This Recipe

  • This has become a favorite for my family. It is quick and easy to prepare, and freezes well allowing us to always keep extra on hand to heat up when we need a quick meal. - 7/21/11

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  • I just made this recipe. It was wonderful! It is very filling & if you want a "comfort food", this would be my suggestion! I did add 1/2 bag of frozen okra to it to thicken it a bit. Thanks for the great recipe! - 10/20/09

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