Reviewed: Oct. 27, 2008

I love this recipe and made it pretty much the way it was written--I don't always put in the spices. I make a roast JUST for this recipe and usually use more meat than it calls for. I've also cleaned out my vegetable bin and put zucchini and yellow squash in. Enjoy!

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tinab

Cooking Level: Expert

Home Town: Lansing, Michigan, USA

Living In: Charlotte, Michigan, USA

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Reviewed: Oct. 24, 2008

Fabulous!! I can't wait to eat a huge bowl with guests tonight! Great "body" and flavor!

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Mary_C

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Reviewed: Oct. 23, 2008

I made this recipe without the peas and the chunks of beef. It's rich and hearty enough that way. I might add slightly more barley next time, but it's not necessary. Better the second and third day.

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John

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Reviewed: Oct. 6, 2008

very good, I used 6 cups of water in place of the beef broth (used 4 beef bullion cubes) and added 3 cloves of minced garlic. excellent!

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MM

Cooking Level: Expert

Living In: Shelton, Connecticut, USA

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Reviewed: Sep. 18, 2008

Smash hit! Even my husband loved it. He's not much of a soup fan. He had 2 bowls full! I used frozen peas & carrots, put everything in after sauted the onions & celery, brought to boil, then let it simmer all afternoon. Will absolutely make again.

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Old Hottie

Home Town: Albany, Oregon, USA

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Reviewed: Aug. 14, 2008

This was a great soup. I did follow the directions pretty close. When I make it again, I may spice it up a little since it was a touch bland. I also disagree with others who commented that it had to much barley; since it is a barley soup, I think it is perfect.

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av8orgrl

Cooking Level: Expert

Living In: Fairbanks, Alaska, USA

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Reviewed: Jul. 1, 2008

Good but used too much quick barley, use the real stuff next time.

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Chefstacie

Cooking Level: Professional

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Reviewed: Mar. 3, 2008

Using basil and oregano in a soup like this was a first for me and I wanted to try something different. I used my homemade beef broth and sauteed the vegetables in olive oil with the addition of fresh, minced garlic. I found the herbs a distraction and didn't care for it (3 stars), while hubby liked the addition of herbs but still rates the soup 4 stars overall. We'll settle at 3-1/2.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Feb. 23, 2008

I used regular barley and 1 lb. beef shank (uncooked), added 1 1/2 tsps. of worchestershire sauce and one 8 oz. can of tomato sauce. I let it simmer 2 hours. This is the most satisfying, delicious soup I've ever had.

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wendiane

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Reviewed: Feb. 16, 2008

very good, family enjoyed it.

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Kmajors

Cooking Level: Intermediate

Living In: Fresno, California, USA

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Reviewed: Feb. 9, 2008

Loved this soup but way too much barley. I used only half a cup & there was still too much. Overtook the rest of the vegetables.

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Marilyn

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Reviewed: Feb. 1, 2008

I recently made this soup, and it was fabulous. Only changes I made was to drop a couple beef bouillon cubes into the pot; I used choice beef stew meat and substituted corn for the peas. Very easy to make so this recipe is definitely a keeper.

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mz. pat

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Reviewed: Jan. 30, 2008

Very good. I used regular barley and let it simmer for 2 hours. I didn't have any leftover beef so I just used some stewing beef that I sauteed up prior to the carrots/celey/onions.

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FIFILABOUCHE

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Reviewed: Jan. 9, 2008

This was a big hit in our family. I was worried it would make too much, but the leftovers were all gone within 24 hours. The only change I made was to substitute corn for the peas based on my families preferences.

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JapanAmy

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Reviewed: Jan. 6, 2008

This recipe is fantastic! I did make a couple of changes though - I skipped the tomatoes altogether and I added one beaten egg yolk to the soup when it was already off the burner. I do this with all of my soup recipes. I beat the egg yolk in a small bowl, and then I add a few spoonfuls of soup to the bowl and I stir vigorously. Then, I pour the contents of the bowl back into the pot while stirring constantly. This gives a really nice thickness to the soup. I also sprinkled some fresh parsley in the end. Thanks for sharing this recipe!

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Mihaela

Cooking Level: Intermediate

Home Town: Varna, Varna, Bulgaria

Living In: New York, New York, USA

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Reviewed: Dec. 31, 2007

Great recipe. Tastes great and is quick and easy to make.

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A. Geisler

Cooking Level: Intermediate

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Reviewed: Dec. 16, 2007

I love this soup! To make it even easier, I used frozen onions and carrots (more than recipe called for.) I also used deli roast beef sliced thick. It was delicious, maybe more so the next day.

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Bestcook7777

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Reviewed: Dec. 3, 2007

I thought this recipe was extremely easy to make. Tasted delicious! I had leftover roast beef and it was a perfect meal to make on the first snowfall of the season.

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Denise G.

Cooking Level: Expert

Living In: Fitchburg, Massachusetts, USA

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Reviewed: Nov. 2, 2007

I thought this was very good. I used leftover roast from the herb rubbed sirloin tip roast recipe on this site and it turned out great. Easy, quick...a satisfying meal.

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