Ingredients
16
16 servings
- •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.
Nutritional Facts
Per 16 servings
- Calories: 58
- Carbohydrate: 12g
- Fat: 0g
- Fiber: 4g
- Protein: 2g
- Sugar: 1g
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