1/4 cupfresh parsley or 2 Tablespoons dried parsley
5 Tablespoons crushed garlic
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!