Crock Pot Beef Bacon And Barley Soup Food

SLOW-COOKER BEEF, BACON AND BARLEY SOUP

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.

CROCKPOT BEEF BARLEY SOUP

Steps:

• If desired, heat 1 Tbsp vegetable oil in a large skillet over MED HIGH heat. Add beef cubes and brown for 1-2 minutes per side.
• Add beef and all remaining ingredients to slow cooker and stir to combine. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours.
• Remove bay leaves and thyme stems and serve. Goes perfectly with some crusty bread.

BACON-BEEF BARLEY SOUP

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.

SLOW COOKER BEEF BARLEY SOUP

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.

SLOW-COOKER BEEF AND BARLEY

Steps:

• Combine the beef, barley, mushrooms, celery, carrots, leeks, thyme, beef broth and soy sauce in a slow cooker. Add 1 cup water, 1 teaspoon salt and 1/4 teaspoon pepper. Cover and cook on low, undisturbed, 8 hours. Uncover and skim off any excess fat. Transfer the beef to a cutting board, let cool slightly and slice or shred by hand into bite-size pieces. Thin the vegetable-barley mixture in the slow cooker with some water, if desired. Divide among shallow bowls and top with the beef. Serve with horseradish, if desired.
• Photograph by Antonis Achilleos

BEEF AND BARLEY SOUP (CROCK POT)

Steps:

• In a food processor puree tomatoes.
• In a large skillet over medium high heat heat the oil and then add the onions, beef, tomato paste, thyme and 1/4 teaspoon salt. Saute for 10-15 minutes.
• Stir in wine.
• Put mixture in crock pot.
• Stir in pureed tomatoes, broths, carrots, cabbage, soy sauce and barley.
• Season with salt and pepper.
• Cook on low for 9-11 hours.
• Stir in parsley.

VEGETABLE-BEEF BARLEY SOUP (CROCK POT)

Steps:

• Rinse the frozen vegetables under cold running water to separate and partially thaw before adding to soup.
• Mix all ingredients in 3 1/2- to 6-quart crock pot.
• Cover and cook on low heat setting 8 hours or until vegetables and barley are tender.

CROCK POT BEEF BARLEY SOUP

Steps:

• Layer in crock pot.
• Vegetables and meat.
• Barley, beef broth, and spices.
• Cover with water.
• DO NOT STIR.
• Cook on low 10 hours; high 6 hours, or combination of above.

CROCK POT BEEF BARLEY SOUP

Steps:

• In crock pot, combine stew beef with onion, celery, carrots, barley, bay leaf, salt (decrease salt if beef stock is salty, or add later), pepper, and beef stock.
• Cook beef and barley soup on LOW in crock pot for 6 to 8 hours, stirring occasionally.

CROCK POT BEEF AND BARLEY SOUP

Steps:

• All ingredients except the barley can go directly into the crock pot.
• Cook on high 4-5 hours or low 6-7 hours.
• Add barley last hour.
• Add more water if needed.
• Don't forget to remove bay leaves before serving!
• * I brown my meat first but that is a personal preference. I also trim every bit of fat that I can see the keep the calorie count down.
• ** I use a homemade beef broth that is low sodium.

CROCK POT BEEF BARLEY SOUP

Steps:

• Place beef shanks in crock pot, salt and pepper to taste, add onion or 1 teaspoons dried onion, beef stock, cover and set pot to high for 4 1/2 hours.
• After 4 hours, remove beef shanks and bone, add vegetable stock and bay leaves, stir and cover.
• Discard shank bone, marrow can be added to beef. Trim fat and glycerin and discard from beef than cut into bite size pieces.
• Rinse and drain barley in screen strainer. Trim and scrape carrots, cut in half and slice. Rinse and trim celery and cut into slices.
• After high cook completes, reset crock pot cook to low for 4 hours. Add carrots celery and the barley [can add later for crispness to taste], stir and cover. Stir every hour with a slotted spoon suggested.
• Serve to bowls with fresh bread or other baked choice and enjoy.

CROCK POT BEEF BACON AND BARLEY SOUP

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.