Martha Dibblee Recipe ✓ Beef and Barley Soup I

We are remodeling the kitchen and getting very hungry for food again so I got out the slow cooker and made this soup. It's perfect when you do not have a lot of time. Since you can get soup bones that contain little fat, this soup is nearly fat-free. When the soup is cooled there is no visible fat at the surface.

Ingredients

• 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

Cooking Directions

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. Add barley and cook for 2 more hours stirring occasionally or 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.

Nutrition Facts

• calories58.4
• carbohydrateContent12.3 g
• fatContent0.4 g
• fiberContent3.6 g
• proteinContent1.9 g
• saturatedFatContent0.1 g
• sodiumContent744 mg
• sugarContent1.3 g