Beef and Barley Soup I

Method

1. 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. 2

   Add barley and cook for 2 more hours stirring occasionally or until meat can easily be removed from bones.

3. 3

   Remove and discard onion, bouquets garnis, celery, and parsley.

4. 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

calories

58 kcal

fatContent

0 g

fiberContent

4 g

sugarContent

1 g

sodiumContent

744 mg

proteinContent

2 g

carbohydrateContent

12 g

saturatedFatContent

0 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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