Potato Barley Soup (Kosher)
A crockpot chicken or beef soup that ís a snap to prepare.
1 large onion, diced
2 stalks celery, diced small
4 cloves garlic, crushed
3 quarts beef broth or chicken broth
1/2 cup pearl barley, rinsed under cold running water
2 carrots, peeled and diced
2 large Idaho potatoes, peeled and diced small
1/4 tsp. pepper Salt to taste
Heat the oil in a large skillet and saute' the onion, celery and garlic until vegetables start to turn transparent, but not browned (about 10 minutes). Transfer to crockpot. Add broth, barley and carrots, cook on low overnight. In the morning, add diced potatoes and cook additional 8-12 hours.