Side Pannel
Bacon-Beef Barley Soup
Bacon-Beef Barley Soup
- Recipe Submitted by maryjosh on 12/12/2018
Ingredients List
- 4 bacon strips, chopped
- 1-1/2 pounds beef stew meat, cut into 1/2-inch pieces
- 1 medium onion, chopped
- 4 medium red potatoes, cut into 1/2-inch cubes
- 1-1/2 cups fresh baby carrots, cut in half lengthwise
- 1 cup frozen corn
- 1/4 cup medium pearl barley
- 2 cans (14-1/2 ounces each) beef broth
- 1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained
- 1 jar (12 ounces) home-style beef gravy
- 1/2 teaspoon pepper
- Mashed potatoes, optional
Directions
In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, cook beef and onion until meat is browned; drain.
In a 5-qt. slow cooker, layer the potatoes, carrots, corn and barley. Top with beef mixture and bacon. Combine the broth, tomatoes, gravy and pepper; pour over top (do not stir).
Cover and cook on low for 7-9 hours or until meat and vegetables are tender. Stir before serving. Serve over mashed potatoes if desired.
In a 5-qt. slow cooker, layer the potatoes, carrots, corn and barley. Top with beef mixture and bacon. Combine the broth, tomatoes, gravy and pepper; pour over top (do not stir).
Cover and cook on low for 7-9 hours or until meat and vegetables are tender. Stir before serving. Serve over mashed potatoes if desired.
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