Beef and Barley Soup I recipe
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Ingredients
- 2 beef soup bones 2 tablespoons kosher salt 5 stalks celery 1 onion, 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
Nutrition Info
- 58.4 caloriescarbohydrate: 12.3 gcholesterol: : -fat: 0.4 gfiber: 3.6 gprotein: 1.9 gsaturatedFat: 0.1 gservingSize: -sodium: 744 mgsugar: 1.3 gtransFat: : -unsaturatedFat: : -
Directions Beef and Barley Soup I
Directions
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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.
Add barley and cook for 2 more hours stirring occasionally or until meat can easily be removed from bones.
Remove and discard onion, bouquets garnis, celery, and parsley.
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.