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

Ingredients

• 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

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.