Beef and Barley Soup I recipe

16 servings

2 beef soup bones

2 tablespoons kosher salt

5 stalks celery

1 onion, quartered

1/2 teaspoon ground black pepper

2 'bouqet garni' spice balls

1/2 pound baby carrots

1/4 cup fresh parsley

11 cloves garlic, peeled

1 cup barley

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.