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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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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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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Reese

Cooking Level: Expert

Home Town: Sherwood Park, Alberta, Canada

Living In: Edmonton, Alberta, Canada

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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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Jaime

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Reviewed: Jul. 1, 2009

This soup is hearty and delicious. I browned the cubed-up beef first,and then put all ingredients except barley into the slow cooker. I added about a cup of red wine, and took advice of the others: doubled the broth, left out the sugar. I love the nutritional punch of Kale so I chopped up some of that and threw it in (SOOOO good for you - I love when my kids eat it!) I meant to add some sliced button mushrooms at the end but forgot. Added non-quick cooking barley at the end for about a half hour. It made just under 4 litres of soup. Oh, and I also left out the packaged vegetables and just used the fresh ones (plus the kale). Next time I think I will try a few splashes of Worchestershire sauce just for fun, not that it wasn't really good without it! Even with doubling the liquid, it is a hearty almost stew-like soup. You can afford to add more liquid if like, but I find it easier to feed to my kids when it's thicker like this. Enjoy!

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Niki

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Reviewed: Jun. 10, 2009

this was excellent. i used motts garden cocktail as v8. yummm

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SONNER

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Reviewed: May 11, 2009

Absolutely wonderful! Do not need to change a thing

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Swanney

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Reviewed: Apr. 30, 2009

This really is excellent and easy. I add the beef and broth and let it 'do its thing' in the crock pot for a couple hours, then added fresh chopped green beans, carrots and onions. I also added some frozen corn. I was happy when both of my parents had seconds!

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KATHY_NELSON79

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Reviewed: Apr. 17, 2009

very good soup great flavor

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liliya P

Cooking Level: Expert

Home Town: Anoka, Minnesota, USA

Living In: Ramsey, Minnesota, USA

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Reviewed: Apr. 17, 2009

delicious and easy!!

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TILO0002

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Reviewed: Apr. 5, 2009

Thanks for sharing this! I cooked everything in the crock pot. It makes quite a bit. My parents were over when I made this, they took some home and called the next day wanting the recipe as well....(I also used low sodium beef broth instead of water). It's great as leftovers too...

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RBYRNES1

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Reviewed: Mar. 31, 2009

After reading many of the reviews, I used stew beef instead of roast and put everything in the crockpot at the same time except for the barley. I also added a packet of dry beef onion soup mix and cooked for the full ten hours. I don't eat beef but it smelled great and my husbands only suggestion was that it may be better if the beef was shredded..Said it was more like a stew than a soup with beef chunks.

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cheryl

Cooking Level: Intermediate

Home Town: Rochester, New Hampshire, USA

Living In: Dover, New Hampshire, USA

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Reviewed: Mar. 29, 2009

First time I made it exactly as recipe stated. The taste was very good but there was hardly any broth. Every time I've made it since, I used 7 bouillon cubes and 7 cups of water. After that adjustment, I would give it 5 stars.

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Rick

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Reviewed: Mar. 26, 2009

This is delicious. Cooked the meat in the crockpot the day before then refrigerated overnight. Used fresh vegetables like celery, carrot, onion, mushrooms. Outstanding and EASY! Everyone loved it.

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Jane D. (Ben Avon)

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Reviewed: Mar. 25, 2009

I used the all in one pot method mentioned earlier (with an unplanned substitution of diced tomatoes for the stewed) and this was awesome. I'll be making this again for sure.

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James C. Taylor

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Reviewed: Mar. 23, 2009

great... leave it alone. dont change a thing. you will be happy.

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REPUBLICANSROCK

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Reviewed: Mar. 17, 2009

Everyone loved this recipe! I added a few more vegies and used the slow cooking barley and a tsp of kitchen bouquet to brown up the soup. Fantastic!

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DeniseCL

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Reviewed: Mar. 6, 2009

An EXCELLENT SOUP!!! Whatever veggies you put in will be fine, the main thing is the seasonings and the meat you prefer. I used a chuck roast, (easier to cut up after cooking) I added a can of beef broth as I had extra meat and veggies & probably a little extra barley. I go heavy on spices ALWAYS. I didn't add vegetables while cooking meat as I used fresh and didn't want them "mushy". 30 minutes or so does it, but it is a personal preference. Can't wait to make this again!!!

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kim8758

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Reviewed: Feb. 25, 2009

I used venison for this soup and my sons and husband loved it. Personally, I think I needed to soak the venison in some milk for a bit longer than an hour. I don't like the gamey taste of the venison but will try it with beef next time for a 5 star rating!

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kellygirl

Cooking Level: Intermediate

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Reviewed: Feb. 25, 2009

Very good soup. Makes alot, it almost did not fit in my crockpot. I agree with the other reviews to marinate the meat first I did not do that this time but will next time.

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APRILRY

Cooking Level: Expert

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Reviewed: Feb. 23, 2009

This was simply awesome. I added spinach and a bag of frozen "stew vegetables" (carrots, onions, potatoes, celery) instead of fresh as thats what I had. So good...

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