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.
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
Instructions
- 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.