The reviewer gave this recipe 5 stars. This recipe averages a 4.6 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Aug. 7, 2009
My favorite foods to make and eat are soups and I'm always looking for a new recipe to try out. My old recipe for vegetable barley soup was sort of bland so I was excited when I came across this recipe which included some unusual ingredients I'd never thought to add (curry powder - who'd a thunk it!). I tried the recipe as written the first time and then decided to tweek it to my liking. I like a hearty soup, so I added 1 1/2 pounds of lean stew meat, cut into small cubes. I eliminated the beans since I already had enough protein with the addition of the meat, and used beef broth rather than vegetable. I also waited until the last 30 minutes of the cooking time to add the barley so it didn't get overcooked. My daughter took some for her lunch and my son-in-law said he'd pay me to make a pot full just for him. A very big success, to say the least. Thanks for a great recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Aug. 6, 2009
Beyond delicious! I ommitted the sugar and Worcestershire sauce and used fresh garlic (3 cloves), added some olive oil, two potatoes (diced large) and a pinch of red pepper flakes. For the vegetable stock, I used Starr bouillon (you can find it in any Italian market/grocery). I'll make this again and again. Thanks Beaker!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Jul. 11, 2009
i used chicken stock instead of veggie, didn't have zucchini so substituted more celery in place, doubled the tinned tomatoes, used barlotti beans instead of chickpeas, added fresh garlic instead of powdered, didn't need any extra salt (the stock was salty enough), and i doubled the worcestershire sauce. i also sauted the veggies first to bring out their sweetness a bit, then simmered the lot for an hour, adding instant barley for the last 15 mins. served with baguette & herb butter, and sprinkled with parmesan. tasty soup, but i think i'll up the spices a bit more next time to suit my taste.
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rua
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Cooking Level: Expert

Home Town: Kilkenny, County Kilkenny, Ireland

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jun. 29, 2009
I really enjoyed it, but kicked the seasonings up a few notches by adding extra of all of them, that's the way my family likes it. Thanks for sharing!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Jun. 13, 2009
really great, it's nice to not have to saute the vegis first. For a soup with no oil or butter, it was really great. I did add a parmesan rind to the soup and it gave it a little more depth. I also did 1 quart vegi broth and one quart chicken.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jun. 6, 2009
Simple and delicious. Thanks Beaker!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
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Reviewed: Jun. 3, 2009
Thanks, Beaker, this is a very good barley soup recipe! I used homemade chicken stock instead of vegetable broth, and skipped the zucchini because I didn't have any around. I had to add an extra quart of broth because the soup was extremely thick. This was very good and very flavorful. Even so, I'm not sure I will make it again; it was very good, but not "the best."
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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Wauwatosa, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: May 19, 2009
No changes necessary this soup is absolutely delicious!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.6 star rating.
Reviewed: May 16, 2009
Decent vegetable barley soup. Extremely flexible recipe (you can pretty much add any veggies you want), but the taste was just okay. Not bad by any means, but nothing that made me feel inspired to make this again.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Apr. 23, 2009
Easy and oh so good! We make again.
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Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Apr. 15, 2009
I rated this a 5 out of 5 in the soup category. It was a little high in sodium-- but other than that it was quite healthy and yummy! I used quick cooking barley and popped it in there about 15 minutes before the soup was done. Came out perfectly! I had plenty of broth! It was great with a mini loaf of artisan bread. mmmm.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Apr. 12, 2009
This is great, tasty, hearty and filling. Sometimes I add kidney beans to the recipe, which changes the overall taste and it is still a wonderful soup meal.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Apr. 6, 2009
I served this to a crowd and everyone loved it (well except one person who doesn't like curry). I followed the recipe except I added extra broth because I wanted a thinner soup. It was awesome.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Mar. 31, 2009
Very good soup. Left the curry out.
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Cooking Level: Expert

Home Town: Clinton, Oklahoma, USA
Living In: Chattanooga, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Mar. 16, 2009
This was really a really hearty yet healthy soup! I'm vegetarian and my husband is a carnivore - and he loved it as much as I did. Will definitely make again!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Mar. 16, 2009
This soup was excellent. I thought it was a bit thick but we didn't mind that. I made this recipe exactly as written and it was really good. I will however leave out the garbanzo beans next time becuase we didn't like the texture of them in the soup. Will make this again.
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Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Mar. 12, 2009
Verryyyy good. I did make some changes, however. I used chicken broth (this kind of defeats the purpose of "vegetable" soup), omitted the garbanzo beans and added potatoes. This is the second time I've made this, and it's still really good!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Mar. 10, 2009
Very good and very easy to make. My husband and I both thought it was excellent, however because of the curry isn't wasn't very appealing to our kids. Will make again, when they aren't around!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Mar. 8, 2009
Having grown up on beef barley soup, I was looking for something with barley but without the beef. This recipe fits the bill. I made a few changes. I added extra veggies - green beans (freezer leftovers), mushrooms and yellow squash; made a few substitutions - pearl onions (freezer leftovers), 3 cloves of fresh garlic, and fresh parsley; used 3 quarts of broth to accommodate the extra veggies; left the barley the same but upped the spices to match the extra broth and veggies. I threw the whole thing in the crock pot (filled to the brim!) and let it simmer away. My family loves this soup.
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Cooking Level: Expert

Home Town: Mequon, Wisconsin, USA

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