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.


Soups, Stews and Chili Recipes · Soup Recipes · Vegetable Soup Recipes · Barley Soup Recipes


Prep Time: 20 mins
Cook Time: 8 hrs
Servings: 16
Total Time: 8 hrs 20 mins
Yield: 16 servings

Ingredients

Ingredients List

  • 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


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.


Nutrition Facts (per serving)

Nutrition Facts
58 Calories
0g Fat
12g Carbs
2g Protein


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