 |
Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 16 |
|
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 |
Directions:
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.
|
|