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.
Preparation Details
Prep Time: 20 mins
Cook Time: 6 hrs
Total Time: 6 hrs 20 mins
Servings: 6
Ingredients
- 2 pounds beef sirloin, cut into chunks
- ¼ teaspoon garlic salt, or to taste
- salt and ground black pepper to taste
- 1 (32 ounce) carton beef stock
- 1 (8 ounce) can tomato sauce
- 1 cup water
- 1 cup barley
- ¾ cup diced carrots
- 1 (6 ounce) package sliced fresh mushrooms
- ½ medium onion, diced
- 4 cloves garlic, minced
- 2 large bay leaves
Steps
- Season beef with garlic salt, salt, and pepper.
- 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.
- Discard bay leaves before serving.
