Beef Barley Soup


2 pounds beef soup bones, with meat

2 tablespoons kosher salt

5 stalks celery

1 onion, quartered with root still attached

1 salt free, removable spice bag

ground black pepper to taste

1/2 pound baby carrots

1/4 cup fresh parsley

11 cloves peeled garlic

1 cup barley


Place beef bones in a large size slow cooker. Add salt, celery stalks, onion, spice bag, 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, spice bag, 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. Makes 16 servings.


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