Beef and Barley Soup I


  • 2beef soup bones
  • 2 tablespoons kosher salt
  • 5 stalks celery
  • 1onion, quartered
  • ½ teaspoon ground black pepper
  • 2’bouqet garni’ spice balls
  • ½ pound baby carrots
  • ¼ cup fresh parsley
  • 11 cloves garlic, peeled
  • 1 cup barley
  • Directions

  • Step 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 ofthe top with hot water and cook for 6 hours, covered on high heat, stirring occasionally.


  • Step 2

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

  • Step 3

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

  • Step 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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