Bacon-Beef Barley Soup

By carvalhohm

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

Details

Servings 7
Adapted from tasteofhome.com

Preparation

Step 1

In large skillet, cook bacon over medium heat until crisp. Using slotted spoon, remove to paper towels to drain. In drippings, cook beef and onion until meat is no longer pink; drain.

In 5-qt. slow cooker, layer potatoes, carrots, corn and barley. Top with beef mixture and bacon. Combine broth, tomatoes, gravy and pepper; pour over top (do not stir).

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.