Louise's Hearty Beef and Barley Crock Pot Soup

Louise's Hearty Beef and Barley Crock Pot Soup
Recipe By : Louise
Serving Size : 16
Categories : Soup
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2 large beef oxtails -- or any combination of beef bones
2 quarts water
2 bay leaves
2 cloves garlic -- or 1 ts. minced
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1 pound lean ground beef
15 ounces black beans -- canned
14 1/2 ounces tomatoes, canned -- dice or process
1 package vegetable soup -- mix-instant
1/2 pound carrots -- fresh or frozen (sliced or chopped)
1/2 pound celery -- minced or chopped
2 medium onion -- chopped
1/2 pound barley -- raw
1/2 teaspoon thyme
1 teaspoon basil
1/2 teaspoon pepper -- mixed or Mrs.Dash
1 tablespoon parsley, freeze-dried
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1. Sprinkle soup bones with salt and pepper and roast at 350F for 1-2 hours.
2. Placed roasted bones and pan dripping in your crock pot, add water, bay leaves, and garlic and simmer on low for 24 hours. Remove and discard bones. Any meat on them should have sloughed off into your broth. If the chunks are large -- chop them and place back in broth. De-fat or skim broth if desired.
3. Brown the ground beef in a frying pan and drain off any fat.  Add cooked ground beef and remaining ingredients to your broth and simmer until barley is cooked 3-5 hours.
Enjoy!
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NOTES : This is a nice thick and hearty soup and would make a great meal served with crusty bread and icy cold milk on a cold Maine Winter Day.
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TIP: To easily de-fat homemade beef broth, refrigerate over night.  Fat will rise to the top and solidify and can then be easily flaked off and discarded.