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Bacon-Beef Barley Soup

Here’s a robust dish that’s perfect for hungry teenage boys! Served over creamy mashed potatoes, this quick, comforting soup will really hit the spot. —Cathy Peterson, Menominee, Michigan
  • Total Time
    Prep: 40 min. Cook: 7 hours
  • Makes
    7 servings

Ingredients

  • 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.
Nutrition Facts
1-1/4 cups: 319 calories, 10g fat (3g saturated fat), 68mg cholesterol, 1218mg sodium, 32g carbohydrate (7g sugars, 4g fiber), 26g protein.

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