Beef and Barley Soup I
Description
Meaty beef soup bones are combined with vegetables, a removable spice bag, barley and 12 cloves of garlic in this simple-to-prepare soup which needs 8 hours to cook in a slow cooker.
Ingredients
•
2 beef soup bones
•
2 tablespoons kosher salt
•
5 stalks celery
•
1 onion, quartered
•
1/2 teaspoon ground black pepper
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2 'bouqet garni' spice balls
•
1/2 pound baby carrots
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1/4 cup fresh parsley
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11 cloves garlic, peeled
•
1 cup barley
Directions
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.