Autumn Red Lentil Soup

Directions

1. In a large stock pot, combine lentils, barley, and beef broth . Bring to a boil, reduce heat and simmer covered for 30 minutes.
2. In a non-stick skillet, sauté beef and onion over medium-high heat, until beef is no longer pink, about five minutes.
3. Add beef mixture to stockpot along with carrots, celery, corn, garlic, tomatoes, salt, pepper and a bay leaf. Return to a boil, reduce heat and simmer covered 20 to 30 minutes, or until vegetables are tender, stirring occasionally.
4. Remove bay leaf before serving.