Beef And Barley Soup I

• 2 beef soup bones
• 2 tablespoons kosher salt
• 5 stalks celery
• 1 onion, quartered
• 1/2 teaspoon ground black pepper
• 2 'bouqet garni' spice balls
• 1/2 pound baby carrots
• 1/4 cup fresh parsley
• 11 cloves garlic, peeled
• 1 cup barley

1. 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.
2. Add barley and cook for 2 more hours stirring occasionally or until meat can easily be removed from bones.
3. Remove and discard onion, bouquets garnis, celery, and parsley.
4. 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.

beef soup bones, kosher salt, stalks celery, onion, ground black pepper, bouqet garni, carrots, fresh parsley, garlic, barley

Taken from www.allrecipes.com/recipe/13283/beef-and-barley-soup-i/ (may not work)