I had some beef soup bones in my freezer that needed to be used. Hubby and I enjoy soups this time of year. I usually make soup in the slow cooker which makes it a super easy meal. Add more or less barley to thicken up the soup to your liking!
Beef Barley Soup Slow Cooker Recipe
Author: Renae
Recipe type: Slow Cooker
Ingredients
- (2) Beef Soup Bones with Meat (about 2 pounds)
- 3 Stalks Celery, chunks
- 1 Large Onion, quartered
- 5 Carrots, chopped
- ¼ Cup Fresh Parsley, chopped
- 3 Cloves Garlic, minced
- ½ teaspoon Black Pepper
- ½ teaspoon Sea Salt
- 2 Bay Leaves
- 10 Cups Water
- 1 Cup Barley
Instructions
- In a large slow cooker combine everything but the barley.
- Cook on high for 5-6 hours.
- Add the barley and cook an additional hour.
- Remove the onion, celery and beef bones. Also look for any fat or gristle pieces and remove.
- Serve and enjoy!
Notes
If you want a really thick soup, add a little more barley.
If you like celery, chop into smaller pieces and keep in the soup.
If you like celery, chop into smaller pieces and keep in the soup.
Make sure you check out my other easy recipes in my recipe index!
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Renae is a married working mom of two handsome boys. She works as a registered dental hygienist by day and blogs here at How to Have it All by night. She enjoys cooking from scratch, working in her vegetable garden and functional training.
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