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

• 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

1. Stir beef stock, tomato sauce, water, onion, carrot, barley, mushrooms, and garlic together in a slow cooker.
2. Season beef chunks with garlic salt, salt, and black pepper; add to the beef stock mixture. Add bay leaves to the slow cooker.
3. Cook on Low until the soup thickens and the beef is tender, about 6 hours.
4. Remove and discard the bay leaves to serve.

beef stock, tomato sauce, water, onion, carrots, barley, mushrooms, garlic, beef sirloin, garlic salt, salt, bay leaves

Taken from www.allrecipes.com/recipe/220340/kellys-slow-cooker-beef-mushroom-and-barley-soup/ (may not work)