Print: Beef and Barley Soup I

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.

Prep

20 min

Cook

61 min

Servings

Difficulty

Medium

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 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 Add barley and cook for 2 more hours stirring occasionally or until meat can easily be removed from bones.
3 Remove and discard onion, bouquets garnis, celery, and parsley.
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.

Nutrition per serving

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