Kelly's Slow Cooker Beef, Mushroom, and Barley Soup |
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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 6 |
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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 |
1/2 onion, diced |
3/4 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 |
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.
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