Crock Pot Beef Bacon and Barley Soup

Recipe by Cathy Pete
READY IN: 23mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 4
    slices bacon, cut into 1/2 inch pieces
  • 1 12
    lbs boneless beef steaks, cut into 1/2 inch pieces
  • 1
    medium onion, chopped
  • 4
    small red potatoes, cut into 1/2 inch cubes (about 2 cups)
  • 1 12
    cups fresh baby carrots, cut in half length wise
  • 14
    cup uncooked regular pearl barley
  • 2
    (14 ounce) cans beef broth
  • 1
    (14 1/2 ounce) can diced tomatoes seasoned with basil garlic & oregano, undrained
  • 1
    (12 ounce) jar beef gravy
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DIRECTIONS

  • Cook bacon in large non stick skillet over medium heat for 3 minutes. Stirring frequently.
  • Add Beef and onion salt and pepper; cook 3 to 5 minutes or until beef is browned.
  • Into 4 quart crock pot layer potatoes, carrots, corn and barley. Top with beef mixture. Pour broth tomatoes and gravy over top. DO NOT STIR!
  • Cover and cook on low for 7 to 8 hours. Stir before serving.
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