Reviewed: Mar. 23, 2007

This is a wonderful recipe! Each time I've made it, I get rave reviews. The only thing I really alter is I use my own beef stock, then use the meat from the bones (beef short ribs are amazing to flavor this!). I also use fresh veggies instead of frozen. Thank you for sharing this wonderful recipe!

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deirjmiggs

Cooking Level: Intermediate

Home Town: Bushkill, Pennsylvania, USA

Living In: Middletown, New Jersey, USA

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Reviewed: Mar. 8, 2007

Easy to make and it tastes like you slaved for hours! Excellent taste and very flavorful. All the vegetables are wonderful and so pretty! I used diced tomatoes instead of stewed.

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amy beth

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

Living In: Hermitage, Tennessee, USA

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Reviewed: Mar. 8, 2007

Very good! I followed the recipe exactly (except I added mushrooms).

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ahoffort

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Reviewed: Mar. 6, 2007

Great blend of flavor! Added 1/2 cup tomato sauce. A keeper

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SWINN

Cooking Level: Intermediate

Home Town: Canton, Ohio, USA

Living In: Akron, Ohio, USA

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Reviewed: Mar. 5, 2007

This soup was very tasty. I made it on the stove because I waited to long to start it, but followed all the ingredients and it turned out great. Thanks.

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angelasunshine

Cooking Level: Intermediate

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Reviewed: Mar. 2, 2007

My family loved this recipe. It's good and easy. We had enough left over to freeze to make on those hectic evenings.

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zurnfamily

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Reviewed: Feb. 27, 2007

Wonderful soup. This is as good as my father-in-laws soup, but I don't have his recipe, so I will definately keep this one. I'll be sure to post his recipe if I can get it! :)

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4my4girls

Cooking Level: Intermediate

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Reviewed: Feb. 26, 2007

This soup was a hit with my kids, who never were big fans of vegetable soup. Even my 13-year-old had a 2nd helping! I used a 3# roast but probably could have reduced to a 2# and also added beef broth since I like my soup less thick. Very nice blend of flavors and makes plenty.

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COLOHIGHGAL

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Reviewed: Feb. 22, 2007

So tasty!

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adventureseeker

Cooking Level: Intermediate

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Reviewed: Feb. 19, 2007

I really liked this soup & it was easy to make. I only used a 2lb chuck roast that I seasoned with garlic, salt, & pepper and 1 cup of beef broth. I let it cook on high in the crock pot for 3 hours or so. Then I followed the recipe as is, but used chopped tomatoes instead of stewed and tons of spices. Will definately make again;

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EILEENMA

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Reviewed: Feb. 16, 2007

This was a hit with everyone! I added some red wine to my roast in the slow cooker.

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MARYHM

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Reviewed: Feb. 12, 2007

Wow, made it just like the instructions said, the family loved it.

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Karen

Cooking Level: Expert

Living In: Stratford, New Jersey, USA

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Reviewed: Feb. 3, 2007

This is an exceptional soup! Very easy as well as delicious. I have made this soup several times now and my family never tires of it. I do use beef broth instead of the water and bouillon, and do not bother with the additional vegetables, as the frozen ones are sufficient and makes the recipe even easier. Serve with a loaf of crusty bread!

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Lisa P

Cooking Level: Expert

Home Town: Chester, New Jersey, USA

Living In: South Burlington, Vermont, USA

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Reviewed: Jan. 29, 2007

Oh god! These are so mouth-watering good! It's very much comfort food as it is camping, I'm sure! I can't seem to put my spoon down once I start eating this! Same thing happens to my family and friends too! You can't go wrong with this recipe since preciseness isn't a necessity---just throw what you want in it and make sure to use pearl barley like others have said. It turns out better than store bought beef stew/soup!

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SSX

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Reviewed: Jan. 27, 2007

I think I must have done something wrong--I cooked my meat until tender, and it was so soft, in just fell apart, and then I added it to the remainder of the recipe, and in was just a mushy mess. I think it would have been better if you cook the vegs. with the soup etc. all at once like some of the other reviews said. It was o.k.

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cara52

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Reviewed: Jan. 24, 2007

Yummm!! I think this will be my permanent beef soup recipe now!! :) As some other reviewers suggested, I added everything to the crockpot together in the morning (including the barley [I used uncooked pearl, rather than instant], but omitted the sugar altogether) - and cooked all day on low. I was only able to fit two cups of water in my pot, so when I got home from work, I slopped everything into a big stock pot on the stove, and added the remaining 2 cups of water (simmered for a few minutes). I also added salt, more pepper, and a bit of garlic powder at this time. I would rather not have to take this extra step, but until I get a bigger crock pot, I'll continue to make it this way...it's definitely worth it! Yumm-o!!

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RedRobynNAU

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

Living In: Chandler, Arizona, USA

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Reviewed: Jan. 17, 2007

Great recipe! Very yummy soup.

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RNOELLE99

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Reviewed: Jan. 11, 2007

I felt 3 lbs of meat was too much for this size recipe, so reduced it to half. Also excess fat needs to be trimmed. There is no need to saute frozen veg so those were added last. Need to specify NOT quick cooking barley (I don't use it, but it's the reason others had soggy barley.) It is MUCH better cooking all day. Reheated is even better. Also, leaving the bayleaf in all day til the end gave a better flavour (had to add one the second day because it wasn't enough per instructions given.)

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CannedAm

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Reviewed: Jan. 9, 2007

My husband's favorite winter meal. I actually made it into a slow cooker recipe. After the beef is cooked in the slow cooker, I add the rest and cook it for 4 to 5 hours on high. It is really good.

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JULIEESTALLINGS

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Reviewed: Jan. 3, 2007

This was a good basic soup. I like to add different things to my soup, so my version was not true to the recipe but it did give me a good basis for the other thigs I like to add. I only found instant barley at our grocery store but it worked o.k.

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