BEEF, BACON, AND BARLEY CROCK POT SOUP

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



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	About Concordance™

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 crock pot, 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.