Kelly's Slow Cooker Beef, Mushroom, and Barley Soup

I tinkered with a few recipes and came up with this one. I have tinkered with this recipe and added celery once and leeks another time, for me all it did was add to the chunkiness, not the flavor; but that's really up to your preference.

• Preparation Time: 20 mins
• Cooking Time: 6 hr
• Total Time: 6 hr 20 mins
• Calories: 359 Calories

Ingredients

• 1 cup water
• 1 (8 ounce) can tomato sauce
• salt and ground black pepper to taste
• 4 cloves garlic, minced
• 2 bay leaves
• 1 cup barley
• ¾ cup diced carrots
• 1 pinch garlic salt, or to taste
• ½ onion, diced
• 1 (32 ounce) carton beef stock
• 1 (6 ounce) package sliced fresh mushrooms
• 2 pounds beef sirloin, cut into chunks

Recipe Instructions

Step 1

Stir beef stock, tomato sauce, water, onion, carrot, barley, mushrooms, and garlic together in a slow cooker.

Step 2

Season beef chunks with garlic salt, salt, and black pepper; add to the beef stock mixture. Add bay leaves to the slow cooker.

Step 3

Cook on Low until the soup thickens and the beef is tender, about 6 hours.

Step 4

Remove and discard the bay leaves to serve.