Beef and Barley Soup I12 Reviews
- Prep: 20 min
- Cook: 8 hr
- Ready In: 8 hr 20 min
“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.” - by Martha Dibblee
Original recipe yields 16 servings
- 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.
Amount Per Serving (16 total)
- 58 cal
- 0.4 g
- < 1%
- 12.3 g
Based on a 2,000 calorie diet
Reviews (12)Rate This Recipe
"could use more information on the "spice bag"what spices are in the spice bag...." See more"
"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...." See more"
Beef Barley Vegetable Soup
Slow Cooker Beef Barley Soup
Just swipe to see more like this.