Beef Barley Lentil Soup

Beef Barley Lentil Soup

1	lb	lean ground beef (90% lean)
1		medium onion, chopped
2	cups	cubed red potatoes (1/4" pieces)
1	cup	chopped celery
1	cup	chopped carrot
1	cup	dried lentils, rinsed

1/2	cup	medium pearl barley
8	cups	water
3	Tbsp	Better Than Bouillon Beef Base
1	tsp	salt
1/2	tsp	lemon-pepper seasoning
2		cans (14-1/2 ounces each) stewed tomatoes

1	In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
2	Transfer beef mixture to a 8-qt. soup pot. Add the potatoes, celery, carrots, lentils and barley. Combine the water, Beef Base, salt and lemon-pepper in a 4 quart pot heating until Beef Base is dissolved. Pour over the meat & vegetable mixture. Bring to a boil, then cover and cook on low for 1 1/2 hours or until barley is tender.
3	Cut the stewed tomatoes into smaller pieces. Add the tomatoes and tomato juice from can to soup. Cook for up to an additional 30 minutes longer. Yield: 10 servings.

Source

Source: Taste of Home