Beef and Barley Soup in the Slow Cooker
Hearty barley soup with a stock made from beef bones, vegetables and plenty of garlic. Takes about 8 hours in a slow cooker.
Ingredients
Serves: 16
- 2 beef soup bones
- 2 tablespoons salt
- 5 stalks celery, halved
- 1 onion, quartered
- 1/2 teaspoon ground black pepper
- 2 bouquet garni
- 6 carrots, peeled and halved
- 1/2 bunch fresh parsley, chopped
- 11 cloves garlic, peeled
- 185g (1 cup) pearl barley
Directions
Preparation:20min ›
Cook:8hours ›
Ready in:8hours20min
- Place beef bones in a large slow cooker. Add salt, celery stalks, onion, pepper, bouquet garni, carrots, parsley and garlic.
- Fill slow cooker within 5cm of the top with hot water, cover and cook for 6 hours 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 garni, celery and parsley.
- Transfer bones to a dish and remove meat from the bones, being careful not to take off cartilage or gristle. Place meat back into soup, stir, and serve.
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Reviews and Ratings
Global Ratings:
(30)
Reviews in English (26)
Altered ingredient amounts. Halved the salt content and added turnips, swede and parsnips. Very easy recipe. - 15 Jul 2010
This was absolutely delicious! A great winter soup to warm you up. Once I'd put all the ingredients into the slow cooker it seemed alarmingly too full so I changed my mind and simmered it all slowly in a big saucepan instead. Great results! - 09 Jul 2009
Altered ingredient amounts. Instead of bones I used a big hunk of skirt steak and added a beef stock cube. I also used only 6 cloves of garlic. - 09 Jul 2009