Beef and Barley Soup I

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.