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

The barley in this soup is so absorbent that it will soak up enough liquid to make this beef soup as thick as stew the next day, which works out to be two meals in one!

Recipe Summary 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 | Beef Barley Beef Soup Recipes

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

Directions

Stir beef stock, tomato sauce, water, onion, carrot, barley, mushrooms, and garlic together in a slow cooker.

Season beef chunks with garlic salt, salt, and black pepper; add to the beef stock mixture. Add bay leaves to the slow cooker.

Cook on Low until the soup thickens and the beef is tender, about 6 hours.

Remove and discard the bay leaves to serve.

If you have time you can brown the beef, but it's just as good without the beef browned because the slow cooker makes the beef very tender.

Info | Beef Barley Beef Soup Recipes

prep: 20 mins cook: 6 hrs total: 6 hrs 20 mins Servings: 6 Yield: 6 servings

TAG : Kelly's Slow Cooker Beef, Mushroom, And Barley Soup

Soups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes, Barley Soup Recipes,