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

I came up with this slow cooker recipe for beef, barley, and mushroom soup after tinkering with a few other recipes. I've added celery and leeks before, but all it did was make the soup more chunky; it didn't really change the flavor.

Prep

19 min

Cook

31 min

Servings

Difficulty

Medium

Ingredients

2 pounds beef sirloin , cut into chunks
0.25 teaspoons garlic salt , or to taste
salt and ground black pepper to taste
1 , 32 ounce
1 , 8 ounce
1 cup water
1 cup barley
0.75 cups diced carrots
1 , 6 ounce
0.5 medium onion , diced
4 cloves garlic , minced
2 large bay leaves

Instructions

1 Season beef with garlic salt, salt, and pepper.
2 Place seasoned beef into a slow cooker with stock, tomato sauce, water, barley, carrots, mushrooms, onion, garlic, and bay leaves. Stir to combine, then cover and cook on Low until soup thickens and beef is tender, about 6 hours.
3 Discard bay leaves before serving.

Nutrition per serving

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