Crock Pot Beef Barley Soup

1. 1

   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.

2. 2

   After 4 hours, remove beef shanks and bone, add vegetable stock and bay leaves, stir and cover.

3. 3

   Discard shank bone, marrow can be added to beef. Trim fat and glycerin and discard from beef than cut into bite size pieces.

4. 4

   Rinse and drain barley in screen strainer. Trim and scrape carrots, cut in half and slice. Rinse and trim celery and cut into slices.

5. 5

   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.

6. 6

   Serve to bowls with fresh bread or other baked choice and enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.