Crock Pot Beef Barley Soup

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 9hrs 30mins
SERVES: 12
YIELD: 10 cups
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Place beef shanks in crock pot, salt and pepper to taste, add onion or 1 teaspoons dried onion, beef stock, cover and set pot to high for 4 1/2 hours.
  • After 4 hours, remove beef shanks and bone, add vegetable stock and bay leaves, stir and cover.
  • Discard shank bone, marrow can be added to beef. Trim fat and glycerin and discard from beef than cut into bite size pieces.
  • Rinse and drain barley in screen strainer. Trim and scrape carrots, cut in half and slice. Rinse and trim celery and cut into slices.
  • After high cook completes, reset crock pot cook to low for 4 hours. Add carrots celery and the barley [can add later for crispness to taste], stir and cover. Stir every hour with a slotted spoon suggested.
  • Serve to bowls with fresh bread or other baked choice and enjoy.
Advertisement