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
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
Reviews
Fantastic recipe.
Yummy soup. I did change it though. I cooked it on the stove, used frozen veggies, low sodium broth, Increased the barley, and added 2 tsp Italian herbs, a few shakes of seasoned pepper, and 1 cup of water. Will make it again!
very good
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Yummy! I changed a lot though - didn't have any barley and not really into canned gravy. I made it on the stovetop, added green beans, and a healthy dose of herbs: sage, thyme, rosemary and a dash of cayenne and white pepper. Served with hot skillet corn bread. So good!
Great recipe! My husband loves it! The bacon adds such great flavor to the meat. Thanks for a recipe I'll make often.
didnt think it was anything special
Good but I like my Beef Barley soup better. This just needs more seasoning.
Very satisfying and delicious.
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