Easy Beef & Barley Soup
You'll Need:
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2 meaty soup bones
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2 tablespoons kosher or sea salt
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5 stalks celery, chopped
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1 onion. chopped
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1/2 teaspoon ground black pepper
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1 teaspoon thyme & 1 bay leaf (if desired)
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1/2 pound baby carrots
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1/4 cup fresh parsley or 2 Tablespoons dried parsley
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5 Tablespoons crushed garlic
Directions:
- Place meaty soup bones in a larger slow cooker. Add salt, celery, onion, seasonings, pepper, carrots, parsley and garlic. Fill slow cooker within 2 inches of the top with hot water and cook covered for 6 hours, on high, stirring occasionally.
- Add barley and cook for 2 more hours stirring occasionally. Meat will fall off of bones.
- Remove and discard bay leaf & bones.
- Stir and serve with hot crusty rolls. Makes 8-10 servings. Leftovers can be frozen & reheated for a quick meal.
*Adapted from allrecipes.com for a healthier & easier meal using grass-fed beef meaty soup bones. This is a great meal on a cold, blustery day!
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