SLOW-COOKER BEEF, BACON AND BARLEY SOUP

Warm and tasty

Photo by Marinel W.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    slices bacon, cut into 1/2-pieces

  • 1 1/2

    pounds boneless beef round steak cut into 1/2 inch pieces

  • 1

    medium onion chopped (1/2) cup

  • 4

    small red potatoes unpeeled, cut into 1/2 inch cubes (about 2 cups)

  • 1 1/2

    cups fresh baby carrots cut in half lengthwise

  • 1

    cup Green Giant Niblets Frozen corn

  • 1/2

    cup uncooked regular pearl barley

  • 2

    (14 oz) cans beef broth

  • 1

    (14.5 oz) can diced tomatoes with basil garlic and oregano, undrained

  • 1

    (12 oz jar) beef gravy

Directions

1. Cook bacon in large nonstick skillet over medium-high heat for 3 minutes, stirring frequently. Add beef and onion; cook 3 to 5 minutes or until feef is browned, stirring occasionally. 2. In 3 1/2 to 4 qt slow cooker, layer potatoes, carrots, corn and barley. Top with beef mixture. Pour broth tomatoes, and gravy over top. Do not stir. 3. Cover and cook on low setting for 6 hours. Stir before serving.

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