Rating: 4.5 stars 4.2
28 Ratings
  • 5 star values: 16
  • 4 star values: 6
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1

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.

Recipe Summary

prep:
20 mins
cook:
8 hrs
total:
8 hrs 20 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

58 calories; protein 1.9g; carbohydrates 12.3g; fat 0.4g; sodium 744mg. Full Nutrition
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