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

Cost $15, save $10

Source: Recommended by CookPal

  • 360 Min
  • 6 Servings
  • $15

INGREDIENTS

  • Protein

    • 🥩 2 pounds beef sirloin, cut into chunks

  • Seasoning

    • ÂĽ teaspoon garlic salt, or to taste
    • 🧂 Salt and ground black pepper to taste

  • Broth and Liquids

    • 1 (32 ounce) carton beef stock
    • 1 (8 ounce) can tomato sauce
    • đź’§ 1 cup water

  • Grains

    • 1 cup barley

  • Vegetables

    • 🥕 Âľ cup diced carrots
    • 🍄 1 (6 ounce) package sliced fresh mushrooms
    • 🧅 ½ medium onion, diced
    • 🧄 4 cloves garlic, minced

  • Herbs

    • 2 large bay leaves

STEPS

1

Season beef with garlic salt, salt, and pepper.

2

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.

3

Discard bay leaves before serving.

NUTRIENTS

Per 1 serving

🔥

359

Calories

  • 35g
    Protein
  • 32g
    Carbs
  • 10g
    Fats

đź’ˇ Tips

You can add leeks or celery for additional texture, but they won't significantly change the flavor profile.For ease, chop all vegetables in advance and refrigerate until ready to use.This soup freezes well; store portions in airtight containers for later meals.To enhance the flavor, consider browning the beef in a skillet before adding it to the slow cooker.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.