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

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


  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.

05/07/2018
Kelly's Slow Cooker Beef, Mushroom, and Barley Soup, recipe PT15M PT1H 5 455 calories

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