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Slow-Cooker Beef, Bacon and Barley Soup

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  • Prep 25 min
  • Total 8 hr 25 min
  • Servings 8
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Beef-flavored broth is the robust base for this slow cooked dinner loaded with beef, Frozen Corn, bacon and barley.
By Betty Crocker Kitchens
Updated Oct 18, 2016
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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
Make With
Progresso Broth

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 beef is browned, stirring occasionally.
  • 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
    Cover; cook on low setting for 7 to 8 hours. Stir before serving.

Nutrition

260 Calories, 6g Total Fat, 24g Protein, 33g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories
260
Calories from Fat
55
Total Fat
6g
9%
Saturated Fat
2g
10%
Cholesterol
50mg
17%
Sodium
870mg
36%
Total Carbohydrate
33g
11%
Dietary Fiber
5g
20%
Sugars
4g
Protein
24g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
14%
14%
Calcium
4%
4%
Iron
18%
18%
Exchanges:
2 Starch; 2 Other Carbohydrate; 2 1/2 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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