Bacon Beef And Barley Soup Recipes

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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

BACON-BEEF BARLEY SOUP



Bacon-Beef Barley Soup image

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

Provided by Taste of Home

Categories     Dinner     Lunch

Time 7h40m

Yield 7 servings.

Number Of Ingredients 12

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

Steps:

  • 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 7-9 hours or until meat and vegetables are tender. Stir before serving. Serve over mashed potatoes if desired.

Nutrition Facts : Calories 319 calories, Fat 10g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 1218mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 4g fiber), Protein 26g protein.

BEEF BARLEY SOUP



Beef Barley Soup image

Give homemade beef stock a chance to shine in this classic, comforting soup recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 9

1 tablespoon extra-virgin olive oil
1/2 pound stew beef, cut into 1/2-inch pieces
1 medium-size yellow onion, coarsely chopped
2 medium carrots, cut into 1/4-inch coins
1 medium garlic clove, finely minced
6 cups Rich Beef Stock or low-sodium canned beef broth
1/4 cup barley, rinsed
2 teaspoons coarsely chopped fresh thyme
Parsley, for garnish

Steps:

  • In a 6-quart soup pot, heat 2 teaspoons of the olive oil over medium-high heat. Add the meat and brown evenly, about 5 minutes. Using a slotted spoon, transfer the meat to a paper towel-lined plate.
  • Reduce the heat to medium. Add the remaining oil and the onion and cook until the onion is soft and translucent, about 10 minutes, scraping the pot to loosen any brown bits.
  • Add the carrots and garlic and sweat 5 minutes, stirring occasionally. Add 1/2 cup of stock and scrape the bottom of the pot. Add the remaining stock, the meat, barley, and thyme and bring to a boil.
  • Reduce the heat and simmer, skimming the pot occasionally, until the barley is cooked and the meat is tender, about 50 minutes.
  • Ladle into deep bowls and serve, garnished with parsley.

BEEF AND BARLEY SOUP I



Beef and Barley Soup I image

We are remodeling the kitchen and getting very hungry for food again so I got out the slow cooker and made this soup. It's perfect when you do not have a lot of time. Since you can get soup bones that contain little fat, this soup is nearly fat-free. When the soup is cooled there is no visible fat at the surface.

Provided by Martha Dibblee

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Barley Soup Recipes

Time 8h20m

Yield 16

Number Of Ingredients 10

2 beef soup bones
2 tablespoons kosher salt
5 stalks celery
1 onion, quartered
½ teaspoon ground black pepper
2 'bouqet garni' spice balls
½ pound baby carrots
¼ cup fresh parsley
11 cloves garlic, peeled
1 cup barley

Steps:

  • Place beef bones in a large size slow cooker. Add salt, celery stalks, onion, bouquets garnis, pepper, carrots, parsley and garlic. Fill slow cooker within 2 inches of the top with hot water and cook for 6 hours, covered on high heat, stirring occasionally.
  • Add barley and cook for 2 more hours stirring occasionally or until meat can easily be removed from bones.
  • Remove and discard onion, bouquets garnis, celery, and parsley.
  • Transfer bones to a dish and remove meat from bones, being careful not to take off cartilage or gristle. Place meat back into soup, stir, and serve.

Nutrition Facts : Calories 58.4 calories, Carbohydrate 12.3 g, Fat 0.4 g, Fiber 3.6 g, Protein 1.9 g, SaturatedFat 0.1 g, Sodium 744 mg, Sugar 1.3 g

BEEF AND BARLEY SOUP III



Beef and Barley Soup III image

This is what I consider the ultimate beef soup. Great on a frosty day. For beef stock, I use 2 1/2 quarts water and 6 teaspoons beef base. Also, use inexpensive red wine. No need for the good stuff here, and cheaper actually works better! Try with leftover pot roast.

Provided by Barb Y

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Barley Soup Recipes

Yield 12

Number Of Ingredients 15

1 tablespoon vegetable oil
1 ½ cups chopped onion
1 cup chopped celery
1 cup chopped carrots
2 cloves garlic, minced
10 cups beef stock
¾ cup barley
1 bay leaf
3 sprigs fresh thyme, chopped
½ cup red wine
2 cups cubed potatoes
2 cups diced cooked beef
1 teaspoon browning sauce
1 ½ cups chopped cabbage
salt and pepper to taste

Steps:

  • In a large pot over medium heat, combine the oil, onions, celery, carrots, and garlic. Saute for 5 minutes, or until tender. Add the beef stock, barley, bay leaf and thyme and simmer until barley is softened but not mushy. Add the wine, potatoes and beef.
  • Add the browning and seasoning sauce now if you want your soup to have more of a brown color. Simmer another 15 minutes and add the cabbage. Allow to simmer another 15 minutes, or until all vegetables are tender. Salt and pepper to taste.

Nutrition Facts : Calories 230.5 calories, Carbohydrate 20.1 g, Cholesterol 28.2 mg, Fat 9.3 g, Fiber 4.1 g, Protein 14.2 g, SaturatedFat 3.2 g, Sodium 114.5 mg, Sugar 4.7 g

BACON, BEEF AND BARLEY SOUP



Bacon, Beef and Barley Soup image

With a medley of barley, beef and vegetables, this thick, stew-like soup is brimming with flavor and texture. Every spoonful will warm you from head to toe on cold winter evenings.-Rachel Kohnen, Pomeroy, Iowa

Provided by Taste of Home

Categories     Lunch

Time 2h50m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 13

4 bacon strips, diced
2 pounds beef stew meat, cut into 1-inch cubes
2 medium onions, chopped
4 medium carrots, chopped
1/2 pound sliced baby portobello mushrooms
1 cup dry red wine or beef broth
8 cups beef broth, divided
4 teaspoons spicy brown mustard
1 teaspoon dried thyme or 4 fresh thyme sprigs, chopped
1 bay leaf
1 cup medium pearl barley
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Brown beef in drippings. Remove and set aside., In the same pan, saute the onions, carrots and mushrooms until tender. Add wine, stirring to loosen browned bits from pan. Stir in 4 cups broth, mustard, thyme, bay leaf and beef. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until beef is tender., Stir in the barley, salt, pepper and remaining broth. Return to a boil. Reduce heat; cover and simmer for 1 hour or until barley is tender. Discard bay leaf. Stir in bacon.

Nutrition Facts : Calories 381 calories, Fat 14g fat (5g saturated fat), Cholesterol 78mg cholesterol, Sodium 1164mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 6g fiber), Protein 29g protein.

BEEF AND BARLEY SOUP



Beef And Barley Soup image

Provided by Marian Burros

Categories     lunch, soups and stews, main course

Time 3h

Yield 2 1/2 quarts

Number Of Ingredients 13

4 cups canned tomatoes
3/4 pound boneless chuck, cut in 1 1/2 inch cubes
Salt and pepper to taste
Celery tops from 1/2 bunch
2 sprigs parsley
1/4 cup regular barley
1 cup tomato juice
1/2 pound green beans, tips cut off, washed and cut in half
1/2 cup coarsely chopped rutabaga
1 1/2 cups coarsely chopped cabbage
1/2 cup sliced carrots
1/2 cup sliced celery
1/2 cup thinly sliced onion

Steps:

  • Drain the liquid from the tomatoes and reserve. Add enough water to liquid to make one quart.
  • Place in large kettle with beef, salt and pepper to taste, celery tops and parsley. Cover and cook slowly for one hour.
  • Add barley. Cook one hour longer.
  • Remove and discard celery tops and parsley. Add tomato juice, reserved tomatoes and remaining ingredients.
  • Bring to a boil. Reduce heat and cook about 45 minutes.
  • Serve immediately, refrigerate or freeze. To serve reheat.

Nutrition Facts : @context http, Calories 46, UnsaturatedFat 1 gram, Carbohydrate 6 grams, Fat 1 gram, Fiber 2 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 241 milligrams, Sugar 2 grams, TransFat 0 grams

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.

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