Slow-Cooker Beef, Bacon and Barley Soup

(1)
  1 reviews
  • 25 min prep time
  • 8 hr 25 min total time
  • 10 ingredients
  • 8 servings

Ingredients

4
slices bacon, cut into 1/2-inch pieces
1 1/2
lb. 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. 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 beef is browned, stirring occasionally.
  2. 2 In 3 1/2 to 4-quart slow cooker, layer potatoes, carrots, corn and barley. Top with beef mixture. Pour broth, tomatoes and gravy over top. Do not stir.
  3. 3 Cover; cook on low setting for 7 to 8 hours. Stir before serving.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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