Beef Barley Lentil Soup

Directions

1. 1
   In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
2. 2
   Transfer to a 5-qt. slow cooker.
3. 3
   Layer with the potatoes, celery, carrots, lentils and barley.
4. 4
   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.
5. 5
   Add the tomatoes; cook 2 hours longer.