Beef, Bacon and Barley Soup
Hearty is a great word to describe this soup! Serve it on top of mashed potatoes for tummy-pleasing warm up!
8 bacon strips, chopped
1-1/2 lbs. beef stew meat, cut into 1/2-inch pieces
1 medium yellow onion, chopped
4 small red potatoes, cut into 1/2-inch cubes
1-1/2 c. fresh baby carrots, cut in half lengthwise
1 c. frozen niblet corn
1/4 c. regular pearl barley
2 cans (14.5-oz. each) beef broth
1 can (14.5 oz.) diced tomatoes with basil, oregano and garlic, undrained
1 jar (12-oz.) home-style beef gravy
1/2 tsp. pepper
Brown bacon in a skillet over medium heat until crisp. Remove to paper towels to drain. In the same skillet, cook beef and onion until meat is browned; drain. In a 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.