Every year, my husband and I get a quarter of a cow and with it comes soup bones. This weekend I decided to figure out what exactly to do with them, enter Beef & Barley Soup. I am sharing the recipe with you today, I might be biased but it was delicious!!

Prep Time: 10 minutes
Cook Time: 8 hours

Here’s what you’ll need:

• Beef Soup Bones
• 16 oz bag of frozen crinkle cut carrots
• 3-4 stalks of celery, cut
• 1/2 cup diced onion (I use the frozen already diced kind)
• 1 cup barley
• 2 cups beef broth
• 4 cups water
• 1/2 tsp ground thyme
• 1/2 tsp ground oregano
• 1 Tbsp Worcestershire sauce
• 1 Bay leaf

1. Put all the ingredients in slow cooker except barley. Cook on Low 8 hours.
2. Around 6 hours of cooking, remove soup bones. Carefully remove meat from bones, making sure you’re getting out all the bone pieces! Put beef back into slow cooker.
3. Add barley to the slow cooker and stir contents.
4. Before serving, remove bay leaf and enjoy!!

This recipe was so easy and the end result was delicious!!