Kelly'S Slow Cooker Beef, Mushroom, And Barley Soup - cooking recipe

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

Preparation

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.