Beef and Barley Soup

4 Servings






Ingredients


* 1/2 beef soup bones
* 1-1/2 teaspoons kosher salt
* 1-1/4 stalks celery
* 1/4 onion, quartered
* 1/8 teaspoon ground black pepper
* 1/2 'bouqet garni' spice balls
* 2 ounces baby carrots
* 1 tablespoon fresh parsley
* 2-3/4 cloves garlic, peeled
* 1/4 cup barley

Directions


1. Place beef bones in a med size slow cooker. Add salt, celery stalks, onion, bouquets garnis, pepper, carrots, parsley and garlic. Fill slow cooker within 3 inches of the top with hot water and cook for 4 hours, covered on high heat, stirring occasionally.
2. Add barley and cook stirring occasionally 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.