Beef Barley Lentil Soup

• 1 pound lean ground beef (90% lean)
• 1 medium onion, chopped
• 2 cups cubed red potatoes (1/4-inch pieces)
• 1 cup chopped celery
• 1 cup chopped carrot
• 1 cup dried lentils, rinsed
• 1/2 cup medium pearl barley
• 8 cups water
• 2 teaspoons beef bouillon granules
• 1 teaspoon salt
• 1/2 teaspoon lemon-pepper seasoning
• 2 cans (14-1/2 ounces each) stewed tomatoes, coarsely chopped

1. In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
2. Transfer to a 5-qt. slow cooker. Layer with the potatoes, celery, carrot, 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.
3. Add the tomatoes; cook 2 hours longer.

ground beef, onion, red potatoes, celery, carrot, dried lentils, pearl barley, water, beef bouillon granules, salt, lemonpepper seasoning, tomatoes

Taken from www.tasteofhome.com/recipes/beef-barley-lentil-soup/ (may not work)