Beef and Barley Soup I

Beef and Barley Soup I

14

"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

8 h 20 m {{adjustedServings}} servings 58 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 58 kcal
  • 3%
  • Fat:
  • 0.4 g
  • < 1%
  • Carbs:
  • 12.3g
  • 4%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 744 mg
  • 30%

Based on a 2,000 calorie diet

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Directions

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  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.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
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Reviews

14
  1. 20 Ratings

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could use more information on the "spice bag"what spices are in the spice bag.

I agree that the bouquet garini spice ball reference was vague. So I googled it and there is a website called Sara's Secrets that gives great ideas for what spices to use.

This was a tasty and filling. I changed it by using the beef cubes for stew instead of dealing with the bones. That one change saved me a lot of time.