Crock Pot Beef Bacon And Barley Soup Recipes

BACON-BEEF BARLEY SOUP

Here's a robust dish that's perfect for hungry teenage boys! Served over creamy mashed potatoes, this quick, comforting soup will really hit the spot. -Cathy Peterson, Menominee, Michigan

Provided by Taste of Home

Categories Dinner Lunch

Time 7h40m

Yield 7 servings.

Number Of Ingredients 12

Bacon-Beef Barley Soup image

Steps:

In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, cook beef and onion until meat is browned; drain., In a 5-qt. slow cooker, layer the potatoes, carrots, corn and barley. Top with beef mixture and bacon. Combine the broth, tomatoes, gravy and pepper; pour over top (do not stir)., Cover and cook on low for 7-9 hours or until meat and vegetables are tender. Stir before serving. Serve over mashed potatoes if desired.

Nutrition Facts : Calories 319 calories, Fat 10g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 1218mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 4g fiber), Protein 26g protein.

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

SLOW-COOKER BEEF, BACON AND BARLEY SOUP

Beef-flavored broth is the robust base for this slow cooked dinner loaded with beef, Frozen Corn, bacon and barley.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 8h25m

Yield 8

Number Of Ingredients 10

Slow-Cooker Beef, Bacon and Barley Soup image

Steps:

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.
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.
Cover; cook on low setting for 7 to 8 hours. Stir before serving.

Nutrition Facts : Calories 260, Carbohydrate 33 g, Cholesterol 50 mg, Fiber 5 g, Protein 24 g, SaturatedFat 2 g, ServingSize 1 1/2 Cups, Sodium 870 mg, Sugar 4 g

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 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

SLOW COOKER BEEF BARLEY SOUP

A slow cooker makes this the easiest recipe ever. It has become a regular family favorite. So much so, that I was requested to bring it to Christmas Eve dinner. I usually use leftover boneless beef short ribs.

Provided by HCHImCBb

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes

Time 8h10m

Yield 10

Number Of Ingredients 13

Slow Cooker Beef Barley Soup image

Steps:

In a skillet over medium heat, saute the beef in the oil for 5 minutes, or until browned. Stir in the salt, pepper and garlic powder and place seasoned meat in a slow cooker. Add a little water to the skillet and stir to pick up the browned bits. Add to the slow cooker.
Add the broth, water, celery, carrots, green onions, parsley and barley. Cover and cook on low setting for 6 to 8 hours, or until the vegetables and barley are tender. Add the thyme just before serving.

Nutrition Facts : Calories 305.7 calories, Carbohydrate 19.7 g, Cholesterol 45.6 mg, Fat 18 g, Fiber 5.1 g, Protein 16.6 g, SaturatedFat 6.1 g, Sodium 614.8 mg, Sugar 2.8 g

Ingredients

1 ½ pounds boneless lean beef, cubed
3 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons garlic powder
3 (10.5 ounce) cans beef broth
6 cups water
4 stalks celery, chopped
6 carrots, chopped
6 green onions, chopped
½ cup chopped fresh parsley
1 cup barley
1 teaspoon dried thyme