Ingredients
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2 beef soup bones
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2 tablespoons kosher salt
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5 stalks celery
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1 onion, quartered
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½ teaspoon ground black pepper
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2 'bouqet garni' spice balls
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½ pound baby carrots
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¼ cup fresh parsley
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11 cloves garlic, peeled
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1 cup barley
Directions
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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.
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Remove and discard onion, bouquets garnis, celery, and parsley.
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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 (per serving)
| 58 | Calories |
| 0g | Fat |
| 12g | Carbs |
| 2g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 16 | |
| Calories 58 | |
| % Daily Value * | |
| Total Fat 0g | 1% |
| Saturated Fat 0g | 1% |
| Sodium 744mg | 32% |
| Total Carbohydrate 12g | 4% |
| Dietary Fiber 4g | 13% |
| Total Sugars 1g | |
| Protein 2g | 4% |
| Vitamin C 3mg | 4% |
| Calcium 20mg | 2% |
| Iron 1mg | 4% |
| Potassium 142mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
