This hearty slow-cooker soup is simple to prepare and packed with savory flavor. It combines bacon, beef, vegetables and barley for a filling, comforting meal. You can brown the beef first for extra texture, or skip that step for a true dump-and-go crockpot recipe. Either way, the result is a robust, satisfying soup that’s perfect for cool evenings and feeds a family easily.
Bacon Beef Barley Soup Recipe
Prep Time:5 minutes
Cook Time:10 hours
Total Time:10 hours 5 minutes
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
Instructions
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In a large skillet, cook the chopped bacon over medium heat until crisp. Remove with a slotted spoon and drain on paper towels.
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In the bacon drippings, cook the beef stew meat until no longer pink; drain any excess fat. Browning the beef adds flavor but is optional.
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In a 5‑quart slow cooker, arrange the potatoes, carrots, corn and pearl barley. Top with the cooked beef and the crisped bacon.
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Whisk together the beef broth, diced tomatoes (with their juices), beef gravy and pepper. Pour the mixture over the layered ingredients in the slow cooker. Do not stir.
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Cover and cook on low for 8 to 10 hours, until meat and vegetables are tender. Stir before serving. For an extra-hearty meal, serve the soup over mashed potatoes if desired.
Servings: 7
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