Kelly's Recipe ⤞ 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.

Ingredients

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

Cooking Directions

1. Stir beef stock, tomato sauce, water, onion, carrot, barley, mushrooms, and garlic together in a slow cooker.
2. Season beef chunks with garlic salt, salt, and black pepper; add to the beef stock mixture. Add bay leaves to the slow cooker.
3. Cook on Low until the soup thickens and the beef is tender, about 6 hours.
4. Remove and discard the bay leaves to serve.

Nutrition Facts

• calories359.1
• carbohydrateContent31.7 g
• cholesterolContent65.3 mg
• fatContent10.3 g
• fiberContent7.2 g
• proteinContent34.6 g
• saturatedFatContent3.8 g
• sodiumContent381.1 mg
• sugarContent5.7 g