2 pounds beef soup bones, with meat
2 tablespoons kosher salt
5 stalks celery
1 onion, quartered with root still attached
1 salt free, removable spice bag
ground black pepper to taste
1/2 pound baby carrots
1/4 cup fresh parsley
11 cloves peeled garlic
1 cup barley
Place beef bones in a large size slow cooker. Add salt, celery stalks, onion, spice bag, 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. Add barley and cook for 2 more hours stirring occasionally or until meat can easily be removed from bones. Remove and discard onion, spice bag, 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. Makes 16 servings.
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