Beef Barley Lentil Soup

I am in love with my slow cooker. It makes life so easy and makes me feel like a good wife and cook. I throw everything in, let it cook all day which makes the house smell AMAZING, and by dinner time it is done and delicious. It has also made dinner time earlier when Greg is home from work which makes life nice. It has been especially nice to have a slow cooker this week because we found out at the doctor yesterday that Greg has bronchitis and my Grandpa Walton had surgery yesterday too. What tastes better when you're sick or recovering than soup? It makes me feel like an actual wife taking dinner to people which is kind of funny to me but I enjoy it.

So, remember how I discovered that I own a slow cooker cookbook? This is the first recipe I have made out of it. Two words: super excited.

Ingredients:
1 lb. ground beef
1 medium onion, chopped
2 c. cubed potatoes
1 c. chopped celery
1 c. chopped carrots
1 c. dried lentils, rinsed
1/2 c. medium pearl barley
8 c. water
2 tsp. beef bouillon granules (or 2 cubes)
1 tsp. salt
1/2 tsp. lemon-pepper seasoning
2 cans (14 1/2 oz. each) stewed tomatoes

Directions:

1. In a large nonstick skillet, cook beef and onion over medium heat until meat is no longer pick; drain.
2. Transfer to slow cooker. Layer with the potatoes, celery, carrots, lentils, and barley.
3. Combine the water, bouillon, salt and lemon-pepper; pour over vegetables.
4. Cover and cook on low for 6 hours or until the vegetables and barley are tender.
5. Add the tomatoes; cook 2 hours longer.

There you go! Super easy and delicious, the perfect combination.