I've been a vegetarian for years and trying new meat-based recipes for my husband is iffy since I won't taste while cooking it. This soup was a huge hit, aided by the other reviewers' suggestions. Used slow-cooking barley and used half the amount; Used corn (frozen from fresh off the cob)instead of peas, added a few whole garlic cloves after liquid was added and removed them before serving; added a bay leaf and removed before serving; used 2 cups canned beef broth and 2 cups water with some powdered beef bouillon and some porcini powder (I buy online from The Spice House)to give it mushroomy flavor; also added canned crushed tomatoes (next time will use diced for larger pieces of tomato). Used stew chuck which had been floured and really browned the day before. Used about 3 cups beef (and still had enough left from amount in package to make beef stew for another day). Husband raved and suggested only adding something green next time like maybe green beans (not peas). Froze well although needed a little more liquid when reheating after defrosting.

Reviewed On: Oct. 19, 2009