Bacon-Beef Barley Soup
Ingredients
- 4 strips bacon chopped
- 1 1/2 lbs 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 baby carrots fresh, cut in half lenghtwise
- 1 cup frozen corn
- 1/4 cup medium pearl barley
- 2 cans beef broth (14-1/2 oz each)
- 1 can diced tomatoes with basil, oregano and garlic undrained, (14 1/2 oz)
- 1 jar beef gravey home-style, (12 oz)
- 1/2 tsp black pepper
- mashed potatoes optional
Instructions
- 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.
- 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 8 to 9 hours or until meat and vegetables are tender. Stir before serving. Serve over mashed potatoes if desired. Yield: 7 servings.
Notes
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