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

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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

Nutrition Info

359.1 calories
carbohydrate: 31.7 g
cholesterol: 65.3 mg
fat: 10.3 g
fiber: 7.2 g
protein: 34.6 g
saturatedFat: 3.8 g
servingSize: -
sodium: 381.1 mg
sugar: 5.7 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

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.

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