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Slow Cooker Beef and Barley Soup with Lentils and Mushrooms

Barley, lentils and mushrooms, and when they are all combined in a nice, warm soup with some fork-tender stew meat it’s a perfect meal!

Slow Cooker Beef and Barley Soup with Lentils and Mushrooms

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By: 365 Days of Crockpot
Servings
4-6
Prep Time
15 Minutes
Cook Time
6-8 Hours (Low)

Ingredients

  • 5 Cups Water
  • 2 tsp Beef Bouillon
  • 1/3 Cup Pearl Barley
  • 1/3 Cup Lentils
  • 1 Tbsp Dehydrated Onion Flakes
  • 2 Garlic Cloves
  • 1 Bay Leaf
  • 1 Cup Sliced Mushrooms
  • 1-1/2 lbs Beef Stew Meat
  • 1/2 tsp Thyme
  • 1/2 tsp Basil
  • 1/2 tsp Pepper
  • 1 tsp Sea Salt
  • 1 Tbsp Red Wine Vinegar

Instructions

Instructions

  1. Place water, bouillon, mushrooms, barley, lentils, onion, garlic, bay leaf, stew meat, thyme, basil and salt in the slow cooker. Cover and cook on LOW for 6-8 hours, until lentils are cooked and stew meat is tender.

  2. Add in the pepper and red wine vinegar. Add in more basil, thyme and salt to taste. Serve with warm bread.

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