Reviewed: Jan. 12, 2012

This soup is awesome! I left in all seasonings as written but added 2 extra cups water. I had a chayote squash and a sweet potato so I threw those in and it was great! It's really the spices and seasoning that give it flavor so any veggies will do I'm sure. It yields quite a bit so I froze the extra for another time.

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Reviewer:

iclaudius

Cooking Level: Expert

Home Town: Montebello, California, USA

Reviewed: Jan. 10, 2012

Recipe was tasty as originally written, so don't quite understand why the contributer felt a need to add an additional comment, stating her recipe would be ruined if course pepper was used? I used course pepper (it's the only kind I buy) and it was perfectly fine.

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Reviewer:

Jay

Reviewed: Jan. 9, 2012

Made as written and my mouth was burning after eating. Spice overload! It wasn't terrible but I think I would need to leave out 3 or 4 spices next time!

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Reviewer:

Ashley

Cooking Level: Intermediate

Home Town: Nashua, New Hampshire, USA

Living In: Rochester, New Hampshire, USA

Reviewed: Jan. 9, 2012

Really~5stars x2~a true 10! This soup was so easy & perfect for a cold winter day. I used both lentils & barley, otherwise followed the recipe exactly,,,Thank You, Thank You.

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Reviewer:

Kathi

Cooking Level: Intermediate

Living In: Rochester, Minnesota, USA

Reviewed: Jan. 8, 2012

Very good soup. I threw all of the ingredients into the crock pot and just let it simmer for several hours warming the house with it's fragrance on a cold day.

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Reviewer:

mattallan

Reviewed: Jan. 8, 2012

One of the best recipes I have tried, great soup for a cold winter afternoon. And the pickiest eater in the world even gave it 5 stars- this a man that won't touch anything with a vegetable in it!

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Reviewer:

lklight

Reviewed: Jan. 8, 2012

I skipped the pepper and reduced the amount of barley from 1 C to 1/2 C. I used 4 diced tomatoes rather than canned. I cooked this soup in a crock pot set on high and it was completely done in about 4 hours.

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Reviewer:

wmihalo

Cooking Level: Intermediate

Home Town: Hammond, Indiana, USA

Living In: Munster, Indiana, USA

Reviewed: Jan. 7, 2012

Thought this was great! After reading all the variations, I made it w 4 cups veg broth, 2 cups water and added 28 oz can diced tomatoes. I used 1/3 C. Barley (the long cooking kind) used cannelli beans instead of garbanzo. I eliminated zucchini and added 1 - 1 1/2 c. fresh chopped green beans after 1 hr of simmering. The added apprx 6 oz chopped mushrooms for the last 20 mins and a bunch of fresh baby spinach for the last 10 (5 would have been better). Spice wise, I eliminated sugar and added a teaspoon of dried basil and dried oragano and a lg pinch of cayenne pepper. Delicious!

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Reviewer:

Eliz7721

Reviewed: Jan. 7, 2012

I was thinking of looking for a good barley soup recipe when this one popped up in my email. I just finished making it and it is SO GOOD! The few things I did differently: 1/2 cup of barley - makes the soup a perfect consistency; I used a combo of vegetable, low-salt beef and low-salt chicken broths just 'cause I like all three. I hate that it cooked down as much as it did, but that's ok... I'll just have to make it again. It's one of the best soups I've ever made - BRAVO, Beaker!

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Reviewer:

LoneStarLady

Reviewed: Jan. 7, 2012

Made it today and it is totally awesome! The only changes I made was to use chicken broth instead of vegetable broth and I cut the amount of barley down to 3/4 cup and I used 1/2 cup frozen mixed veggies for the zucchini. Thank you for posting this delicious and healthy soup recipe!

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2 users found this review helpful