• 7servings
  • 520minutes
  • 319calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B12, C, D, E, P
MineralsZinc, Copper, Fluorine, Chromium, Silicon, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 bacon strips, chopped

  2. 1-1/2 pounds beef stew meat, cut into 1/2-inch pieces

  3. 1 medium onion, chopped

  4. 4 medium red potatoes, cut into 1/2-inch cubes

  5. 1-1/2 cups fresh baby carrots, cut in half lengthwise

  6. 1 cup frozen corn

  7. 1/4 cup medium pearl barley

  8. 2 cans (14-1/2 ounces each ) beef broth

  9. 1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained

  10. 1 jar (12 ounces) home-style beef gravy

  11. 1/2 teaspoon pepper

  12. Mashed potatoes, optional

Instructions Jump to Ingredients ↑

  1. Bacon-Beef Barley Soup Recipe photo by Taste of Home 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 no longer pink; drain.

  2. 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).

  3. Cover and cook on low for 8-10 hours or until meat and vegetables are tender. Stir before serving. Serve over mashed potatoes if desired. Yield: 7 servings.


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