Bacon-Beef Barley Soup

Directions

1. 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, breaking it into crumbles; 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 7-9 hours or until meat and vegetables are tender. Stir before serving. Serve over mashed potatoes if desired.