Beef Barley Soup

Ingredients

• 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

Directions

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.

Submitted 6/13/05.
Source: Internet
Submitted By: Marlen
matchlessm@aol.com
Beef Barley Soup