Best 3 Bacon Beef And Barley Soup Recipes

Bacon beef and barley soup, a delightful and hearty dish, has been enjoyed for generations. Originating in the British Isles, this classic soup is a perfect blend of smoky bacon, savory beef, and chewy barley. With its distinctive flavor and ability to warm the soul on a chilly day, it's no wonder that this soup has become a favorite among home cooks and soup enthusiasts alike. Whether you're looking for a comforting meal on a busy weeknight or a satisfying dish to serve at a special gathering, bacon beef and barley soup is sure to please.

Let's cook with our recipes!

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

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

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 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

Ingredients

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.

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

Ingredients

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.

Tips:

For a richer flavor, use beef broth instead of water.
Add 1/2 cup of chopped carrots and 1/2 cup of chopped celery along with the barley.
If you don't have barley, you can substitute rice or pasta.
For a thicker soup, add 1/4 cup of flour or cornstarch to the soup before serving.
Season the soup to taste with salt and pepper.
Serve the soup with a side of crusty bread or crackers.

Conclusion:

Bacon, beef, and barley soup is a hearty and flavorful soup that is perfect for a cold winter day. It is also a relatively easy soup to make, and it can be tailored to your own taste preferences. So next time you're looking for a delicious and satisfying soup, give bacon, beef, and barley soup a try.