Slow Cooker Beef Bacon And Barley Soup Recipe 445

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SLOW-COOKER BEEF, BACON AND BARLEY SOUP



Slow-Cooker Beef, Bacon and Barley Soup image

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

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

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

CROCK POT BEEF BACON AND BARLEY SOUP



Crock Pot Beef Bacon and Barley Soup image

Make and share this Crock Pot Beef Bacon and Barley Soup recipe from Food.com.

Provided by Cathy Pete

Categories     One Dish Meal

Time 23m

Yield 8 serving(s)

Number Of Ingredients 10

4 slices bacon, cut into 1/2 inch pieces
1 1/2 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 1/2 cups fresh baby carrots, cut in half length wise
1 cup frozen corn
1/4 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

Steps:

  • 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.

Nutrition Facts : Calories 420.5, Fat 23.7, SaturatedFat 8.7, Cholesterol 67.8, Sodium 1172, Carbohydrate 28.1, Fiber 3.7, Sugar 2.7, Protein 24.1

SLOW-COOKER BEEF, BACON AND BARLEY SOUP RECIPE - (4.4/5)



SLOW-COOKER BEEF, BACON AND BARLEY SOUP Recipe - (4.4/5) image

Provided by Marinel

Number Of Ingredients 10

4 slices bacon, cut into 1/2-pieces
1 1/2 pounds 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

Steps:

  • 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 feef is browned, stirring occasionally. 2. In 3 1/2 to 4 qt slow cooker, layer potatoes, carrots, corn and barley. Top with beef mixture. Pour broth tomatoes, and gravy over top. Do not stir. 3. Cover and cook on low setting for 6 hours. Stir before serving.

BEEF AND BARLEY SOUP (SLOW COOKER) RECIPE - (4.5/5)



Beef and Barley Soup (Slow Cooker) Recipe - (4.5/5) image

Provided by Foodiewife

Number Of Ingredients 16

2 Tablespoons vegetable (or olive) oil
3 onions, minced
1/4 cup tomato paste
1 Tablespoon minced fresh thyme (or 3/4 tsp. dried)
1/2 cup dry red wine
1 (28-oz) can crushed tomatoes*
2 cups beef broth
2 cups low-sodium chicken broth
2 carrots, peeled and chopped medium
1/3 cup soy sauce
1/4 cup pearl barley**
2 pounds beef blade steak (I used chuck-eye roast, which is my preference)
salt and pepper
1/4 cup minced fresh parsley
if you like less tomato flavor, either decrease the crushed tomatoes by half or a small can of tomato sauce
I doubled the barley, and am glad that I did

Steps:

  • Heat oil in 12-inch skillet over medium-high heat until shimmering. Add onions, tomato paste, and thyme and cook until onions are softened and lightly browned, 8-10 minutes. Stir in wine, scraping up any browned bits; transfer to slow cooker. Stir tomatoes, beef broth, chicken broth, carrots, soy sauce, and barley into slow cooker. Season beef with salt and pepper and nestle into slow cooker. Cover and cook* until beef is tender, 9-11 hours on low or 5-7 hours on high. Transfer beef*** to cutting board, let cool slightly, then shred into bite-sized pieces. Let soup settle for 5 minutes, then remove fat from surface using large spoon. Stir in shredded beef** and let sit until heated through, about 5 minutes. Stir in parsley, season with salt and pepper and serve. **I have a removable slow cooker insert, so I covered it and refrigerated it the night before. In the morning, before work, I turned on the slow cooker. ***Since I used chuck-eye roast, and cut it into bite-sized pieces, I did not find this step necessary.

SLOW COOKER BEEF BARLEY SOUP



Slow Cooker Beef Barley Soup image

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

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

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

CUBED BEEF AND BARLEY SOUP



Cubed Beef and Barley Soup image

Here's a stick to your ribs type of soup. I've also used a chuck roast, rump roast and London broil that's been cut into bite-size pieces with tremendous sucess.-Jane McMillan, Dania Beach, Florida

Provided by Taste of Home

Categories     Lunch

Time 8h50m

Yield 8 servings (2 quarts).

Number Of Ingredients 15

1-1/2 pounds beef stew meat, cut into 1/2-inch cubes
1 tablespoon canola oil
1 carton (32 ounces) beef broth
1 bottle (12 ounces) beer or nonalcoholic beer
1 small onion, chopped
1/2 cup medium pearl barley
3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried parsley flakes
1 teaspoon Worcestershire sauce
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon pepper
1/4 teaspoon salt
1 bay leaf
2 cups frozen mixed vegetables, thawed

Steps:

  • In a large skillet, brown beef in oil; drain. Transfer to a 3-qt. slow cooker. , Add the broth, beer, onion, barley, garlic, oregano, parsley, Worcestershire sauce, pepper flakes, pepper, salt and bay leaf. Cover and cook on low for 8-10 hours. , Stir in vegetables; cover and cook 30 minutes longer or until meat is tender and vegetables are heated through. Discard bay leaf.

Nutrition Facts : Calories 233 calories, Fat 8g fat (2g saturated fat), Cholesterol 53mg cholesterol, Sodium 644mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 4g fiber), Protein 20g protein. Diabetic Exchanges

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