Rating: 4.5 stars
82 Ratings
  • 5 star values: 37
  • 4 star values: 37
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 3

It's easy for Judy Metzentine to fill her slow cooker and forget about supper...until the kitchen is filled with wonderful aroma, that is! 'I've served this soup often to family and friends on cold nights, along with homemade rolls and a green salad,' she writes from The Dalles, Oregon. For variety, she suggests substituting jicama (a starchy root vegetable found in the produce department of many grocery stores) for the potatoes.

Recipe Summary

cook:
8 hrs
total:
8 hrs 5 mins
prep:
5 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Tips

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.

Nutrition Facts

279 calories; protein 15.7g; carbohydrates 32g; fat 10g; cholesterol 34.1mg; sodium 545.2mg. Full Nutrition
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