Beef, Lentil, Potato and Green Olive Soup

So I know the title of this soup sounds unusual, but let me tell you, the salty kick of the green olives makes you want to eat this soup continuously!  I took the recipe from the Taste of Home website, Beef, Barley and Lentil Soup switched out some ingredients that I didn't have, added some that I needed to get rid of and made some delicious soup.  With a great piece of crusty bread, this was ideal for the partially rainy day that was today. 

Beef, Lentil, Potato and Green Olive Soup

1 pound lean ground beef (80% lean)

1 tablespoon onion powder, you can use one small onion chopped, but I don't like onions

1 bag small butter potatoes

1 cup chopped celery (I used giant chunks and took them out since I don't like celery either)

1 cup chopped carrot

1 cup dried lentils, rinsed

1/2 cup Bulgar (or Barley)

8 cups water

2 teaspoons beef bouillon granules

1 teaspoon salt

2 tablespoons chili powder

1 can tomato sauce (I used homemade tomato sauce, you can used stewed tomatoes)

1 large can drained, green olives

1/2  teaspoon pepper

In a large pot, cook the ground beef until it is done and cooked through.  Drain most of the grease off and put the ground beef in a seperate bowl.  In a little bit of the leftover grease, saute the carrots, celery and onion until soft, probably ten or so minutes.  Add the water, bouillon, salt, chili powder, pepper, potatoes, lentil, bulgar (barley), and ground beef back into the pot.  Make sure everything is in the pot, except the green olives, and cover.  Bring to a boil on medium heat, let boil, covered for about 40 minutes.  Turn off the heat, remove from the burner and stir in the green olives. Serve hot and with warm, crusty bread!