The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 22, 2009
This soup was a hit! I subbed the diced tomatoes with mild salsa, and added chili pepper and extra curry. The perfect balance of heat and flavor!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 17, 2009
this is very easy. I added cabbage , fresh veggies, fresh herbs,more sugar and chicken broth. the fresh veggies make a huge difference.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 16, 2009
Used 3/4 cup barley, 1/2 cup small pasta, leek instead of onion, a 28 oz can diced tomatoes for extra liquid, 2 fresh garlic cloves instead of powder, chili powder instead of curry and paprika. Added thyme, crushed red pepper, and turnip. This recipe is very adaptable. Yummy.
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Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 15, 2009
Easy and yummy. Slight variation as I substituted the garbanzo beans with Pinto due to an allergy. Great northern white bean would also be a nice choice. I also opted for fresh garlic over powder. Thickness of soup gave me little trouble although I did use closer to 3/4 cup of barley due to the warnings. Very good. My vegetarian friend gave it 5 stars!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 12, 2009
Hmm..I did not like this soup at all. It's basically boiled barley in a tomate-esque broth with a splash of steak sauce? Weird. I would suggest sauteing some aromatics before dumping all of your ingredients into the pot, like rosemary and garlic (or something like that). This tasted like the types of soups my dad would make me eat during lent! Bleh! In fact this ought to be re-named "Lenten Soup" because that's exactly what it is.
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Cooking Level: Intermediate

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The reviewer gave this recipe 2 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 9, 2009
I added extra of the spices, and I still felt the flavor was somewhat bland/boring. Sorry, I just don't agree with the other people's reviews on this one.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 9, 2009
I was looking for a recipe for this soup after having it at a local restaurant. This was very easy to make, very flavorful and filling. Now I don't have to go out to have it!! Thanks!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 6, 2009
Good basic recipe with a different slant on taste. A teaspoon of curry powder is way too much as it was overpowering. Definitely too much barley too cause it was more like vegetables with a little broth than a soup/stew. If I made it again I would sprinkle just a bit of curry and cut the barley to 1/2 cup (or add more broth).
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The reviewer gave this recipe 1 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 5, 2009
I look for a Vegetable Barley recipe every year - so far, I have not been able to find one that I like.
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Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada
Living In: Reno, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 26, 2009
I thought this recipe was excellent! My family even liked it, and they loathe anything that doesn't have meat in it. Changes I made included replacing the powdered garlic for fresh, adding mushrooms, taking a more liberal hand with the spices, and only using 1/2 cup of barley. This will definitely become a staple of mine this winter!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 25, 2009
Made soup as is and it was delicious!! After a couple of days in the fridge, the curry brings out a little (very little) bite, which might be too much for little ones, but eaten right away, there's not problem. Am adding this to our regular winter menu!
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Cooking Level: Expert

Home Town: Omaha, Nebraska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 23, 2009
I am adding this recipe to my regular circulation. I thought it was delicious. I had to make a few adjustments: I omitted Worcestershire sauce to make it vegetarian, I omitted tomatoes because my son has an allergy, and I omitted curry because I didn't have any. I thought the tomatoes would have been a nice touch but even without them, this soup was outstanding, and had the perfect consistency. I served it alongside grilled cheese sandwiches but really, the soup was hearty enough to eat by itself.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 22, 2009
Delicious! I used 2 cans of tomatoes and it was perfect!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 12, 2009
Wonderful! doubled up on all the spices/seasonings, but other than that followed the recipe
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Cooking Level: Expert

Home Town: Salinas, California, USA
Living In: Vacaville, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Sep. 30, 2009
I made a few changes, but it is excellent! I didn't have garbonzo beans or zucchini so I left them out. To make up for it I doubled the tomatoes and added green beans, corn, and peas. Very yummy.
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Cooking Level: Expert

Home Town: Portland, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Sep. 23, 2009
This soup turned out really well. My husband has asked for it twice since last week. I would have given it 5 stars but i made a few changes to suit. Like a previous reviewer, I did not have curry so i used 1/4 tsp each of chili powder and crushed red pepper. I also used organic vegetable broth and 1 cup of brown rice instead of barley. It has a thicker consistency, more like a stew but it is wonderful. Thanks for a great recipe!
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Cooking Level: Expert

Living In: New York, New York, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.61 star rating.
Reviewed: Sep. 12, 2009
Not a bad soup, but I wasn't in love with the flavor. It has some ingredients that are a little different from what I'm used to in soup (curry, worcestershire sauce, sugar). I added an extra can of vegetable broth and the soup still came out super thick.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Sep. 11, 2009
Awesome... I did add about 3 extra cups of water... based on other reviewer's recommendations, I used the crock pot, put it on high for about 5 hours. It really is an amazing, soup. Fed me and my boyfriend for 2 days, and there's still some left.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Sep. 9, 2009
I had considered giving this soup 5 stars, (because it does turn out great) but I didn't because when I made it, it was missing something..then I found it. It needed some depth to the flavor. In the past I would add wine or sherry to my soups to kick it up a notch. Since I did not have any, I added some jelly, about a tablespoon. (an old trick of mine..sometimes I use fruit juice). Try it, it is what this recipe is missing. Add wine or a bit or jelly. I used Blackberry All fruit.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Aug. 20, 2009
I make a lot of different soups and this is a wonderful addition to my collection of recipes! I made exactly as instructed, using super low sodium organic broth. It came out hearty and rich - more the consistency of stew, which I love! The heat is wonderful, though next time I'll probably use 1/2 the amount of pepper. I'm really looking forward to eating this as a comfort food in the winter. YUM!
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