Beef and Barley Soup I
Medium Korean Soup

Beef and Barley Soup I

Total Time
1h 21m
20m prep · 61m cook
Servings
4 people
Rating
Difficulty
Medium
31 views

We are remodeling the kitchen and getting very hungry for food again so I got out the slow cooker and made this soup. It's perfect when you do not have a lot of time. Since you can get soup bones that contain little fat, this soup is nearly fat-free. When the soup is cooled there is no visible fat at the surface.

Ingredients

  • 2 beefs soup bones
  • 2 tablespoons kosher salt
  • 5 stalks celery
  • 1 onion , quartered
  • 0.5 teaspoons ground black pepper
  • 2 'bouqet garni' spice balls
  • 0.5 pounds baby carrots
  • 0.25 cups fresh parsley
  • 11 cloves garlic , peeled
  • 1 cup barley

Instructions

  1. 1

    Place beef bones in a large size slow cooker. Add salt, celery stalks, onion, bouquets garnis, pepper, carrots, parsley and garlic. Fill slow cooker within 2 inches of the top with hot water and cook for 6 hours, covered on high heat, stirring occasionally.

  2. 2

    Add barley and cook for 2 more hours stirring occasionally or until meat can easily be removed from bones.

  3. 3

    Remove and discard onion, bouquets garnis, celery, and parsley.

  4. 4

    Transfer bones to a dish and remove meat from bones, being careful not to take off cartilage or gristle. Place meat back into soup, stir, and serve.

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Nutrition Facts

Per serving

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