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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
• 1/2 teaspoon ground black pepper
• 2 'bouqet garni' spice balls
• 1/2 pound baby carrots
• 1/4 cup fresh parsley
• 11 cloves garlic, peeled
• 1 cup barley

Instructions :

Prep : 20M	Cook : 16M	Ready in : 8H20M

• 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.

Notes :

• Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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