The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 20, 2009
I've held off on rating this for awhile because I always think I'll make it as written one day, but I just love using this for leftover beef cuts. Steaks and roasts, if I have at least a pound and a half of cooked beef I cube it up and follow the recipe as-written, throwing the bay leaf and barley into the mix and cooking until the barley is done. Like all my soups I do saute the veggies, I really miss the flavor notes that provides when I don't. I typically use broth, adding whatever juice or gravy my leftovers might have. This is probably the best and most impressive leftover-utilizing recipe I use. Thanks very much for sharing.
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Cooking Level: Expert

Home Town: Allenton, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 19, 2009
This was so tasty ~ my husband made it before he came into work on a day I had to go earlier than him. I was so shocked when I got home, my house smelled like warm soul & the flavor was fantastic! He is not much of a cook, so I know anyone can make this great soup!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 12, 2009
This was great! I didn't have a lot of time so I sauteed stew bits in olive oil and then removed and left the drippings and sauteed some onion, diced potatoes, carrots and celery. Then threw it all in the crock pot with 4 cans of beef broth and one cup of water and cooked on high for 4 hours and came out delicioso! I also added worchester sauce for a little zing.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 12, 2009
This is a great recipe. One change I make is to use beef broth instead of water and bouillon cube. I also use top sirloin - it costs more but tastes great. You can sear the meat first for a little extra steak flavor, but not necessary. We never have bay leaf, so we skip that step. We also don't add any sugar. We do, however, add fresh cabbage which is wonderful. We used to use our crock pot, but it would be filled to the brim, so we use a large, tall stock pot/dutch oven with plenty of extra room. We got about 25 big bowls of soup out of our last batch. Low fat and delicious!
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 11, 2009
Used a chuck roast (less expensive than beef stew) and 32 oz. carton beef stock. I prefer fesh veggies, so I cut up a sweet potato, rutabaga, frozen corn, green beans. Very colorful. Also used Italian seasoned ( basil & garlic)canned tomatoes. Put everything inot the crock pot. roast fell apart.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 28, 2009
This was really good and easy. I had leftover shredded beef in its juice from a dinner a couple nites ago. I threw this in the crockpot along with all other ingredients except the barley. Let it go all day and added the barley when the veggies were done. Excellent!! I used broth instead of boullion. I'll make this again. Thanks.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 14, 2009
I did alter the recipe a bit as I did not have have stewed tomatoes on hand; the soup was delicious without. I also added some cut up potatoes--great soup for a cool fall night.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 12, 2009
I did not follow this exactly. I added a package of onion soup, and cut back on the beef boullion. This was so tasty and easy. My hubby loved it!
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Cooking Level: Intermediate

Living In: Galloway, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 10, 2009
I seen this recipe the other day, and thought that it sounded too simple to be good. I made it yesterday for dinner. I have a finicky 17 year old daughter who can make preparing a meal a challenge, however, she loved this soup. She even had it for lunch today. I fixed a loaf of beer bread to go with it. Merlot goes great with it. I will definately being making this recipe again. Thanks for a great fall winter recipe.
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Living In: Vestal, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 10, 2009
i Love it. I`m making it again tonight for dinner. This is definitely a recipe I`ll pass on to friends and family
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Living In: Hesperia, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 9, 2009
Loved it! I followed the suggestions and put all ingredients(except the barley) into the crock pot at one time (no cooking the meat ahead or cooking the veggies on the stove). Not only that but my meat was still frozen when I put it in the crock pot!!! It turned out excellent. My husband loved it and raved about having fresh soup.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 8, 2009
I was somewhat hesitant to toss everything in my slow cooker without browning the roast for additional flavor, but based on other positive reviews, I took a chance. Absolutely delicious. Tossing in the barley for the last 30 minutes was just right. Other than the cooking style, I made no modifications to the original recipe and was very pleased.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 7, 2009
Excellent.
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Home Town: Washington, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 1, 2009
Fantastic soup or stew, depending on what you want to make of it. Followed the recipe with the exception of using a package of pre-cut stew beef instead of the chuck roast. My wife doesn't usually like leftovers, but she couldn't wait to take this to work with her, where her coworkers were jealous of the wonderful soup her husband had made for her.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 30, 2009
This was very good. I changed a few things: I used venison steaks (backstraps) instead of the roast. I sauteed the veggies I used in butter before putting them in the crock pot. I also used a jar of salsa instead of the canned tomatoes, I added some diced tomatoes that I had frozen this summer. I also added some green peppers that I had frozed. I added some Thyme and Basil. I left out the frozen veggies called for.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 27, 2009
As many others have done - I throw everything into my crockpot first thing in the morning and add the barley 30 minutes before dinner. I do use a chuck roast instead of stew meat. Just before serving I shred the roast into bite size pieces. It really just falls apart. I usually make a large batch and freeze some for later. My family loves this recipe and I have been asked to share it with many friends and family members.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Aug. 18, 2009
This is a great vegetable soup! I added fresh vegetables instead of frozen. (carrots, green beans, onion, corn, peas, tomatoes) Makes a lot, so I froze the rest for quick heat up meals.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Aug. 4, 2009
YUM! I used the frozen country vegetable combo of carrots, corn and green beans and added lots of black pepper when I served it. This is a keeper!
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Cooking Level: Expert

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jul. 30, 2009
This is a classic. reminds me of the soup that my grandma used to make when i was a child. i did add extra veggies and barley. delicious!
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Home Town: Sherwood Park, Alberta, Canada
Living In: Edmonton, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jul. 9, 2009
EXCELLENT!!! I marinated beef in worchestershire sauce first for 7hrs as recommended from another reviewer. I loved it, my husband loved it. it's a keeper.
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