Clarion County Recipe of the Day: Bacon-Beef Barley Soup

J.C. Taggart

J.C. Taggart

Published January 6, 2020 5:01 am
Image

Serve this hearty soup with homemade bread!

Bacon-Beef Barley Soup

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 — 14-1/2 oz. cans beef broth
1 — 14-1/2 oz. can diced tomatoes with basil, oregano, and garlic, undrained
1 — 12 oz. jar home-style beef gravy
1/2 teaspoon pepper
Mashed potatoes (optional)

Directions

~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 seven to nine hours (or until meat and vegetables are tender). Stir before serving. Serve over mashed potatoes, if desired.

Recent Articles

Community Partner