Reviewed: Oct. 19, 2008

I cut the recipe by half and used beef stew meat. I did not use a crock pot (since I don't like beef that falls apart...like when cooked in a crock pot). I browned the meat in a pot and removed them along with the juices. I sweated chopped carrots/celery/onion in a the same pot, so I could get all the leftover brown bits. I then added the barley, beef with juices, canned tomatoes (juice included), frozen corn, a teaspoon of Italian seasoning, 1 cup water, 1 can beef broth and let everything simmer for 45-60 minutes or until the barley was done. This turned out very hearty and tasty. I liked how the stew meat kept its form and had some texture still. Will make this again.

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annie

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Reviewed: Oct. 19, 2008

Used Stew meat and did not use the frozen veggies. Husband says it is the best he has ever had.

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sparkysarah

Cooking Level: Expert

Home Town: Worland, Wyoming, USA

Living In: Sheridan, Wyoming, USA

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Reviewed: Oct. 7, 2008

This was a great recipe! So easy to make. I added 6 cups of beef broth or 3 cans and put in 1 cup of barley instead of 1/2. Delicous and hearty especially on a cold night.

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rungirl25

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Reviewed: Oct. 5, 2008

Ingredients make for a tasty soup. I cooked the meat then added it to a pot with the other ingredients so I didn't have the fat from the meat in the soup. Maybe I needed to buy a less fatty piece of beef.

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Julianne

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Reviewed: Sep. 1, 2008

My family loves this soup. It is so easy it practically makes itself. I start it before I go to work, finish it up when I get home and everyone just gobbles it up. They always ask for seconds. I've found it to be perfect as is and didn't need any changes.

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Terry

Cooking Level: Expert

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Reviewed: Aug. 15, 2008

Very filling and healthy, but this makes A TON! I think my hssband was eating this for lunch for well over a week. Next time I will either half the recipe or try to freeze some of it. I used stew meat instead of the roast and just dumped everything in the slow cooker at once. The only drawback is that it has to cook for a LONG time when you do this, but I started it late morning and just put it in the fridge right before going to bed and we ate it the next day. The flavor is always better the second day anyway so it worked out nicely.

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J. Marsh

Cooking Level: Expert

Home Town: Fayetteville, Arkansas, USA

Living In: Prairie Grove, Arkansas, USA

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Reviewed: Jul. 26, 2008

My all time favorite soup recipe! I follow the recipe to a "T" and it turns out perfect every time. I love the big beefy flavor and the nice tender barley.

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S O'Neill

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Apopka, Florida, USA

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Reviewed: Jul. 3, 2008

This is a great comfort food. I substituted leeks for the celery for a slightly different taste treat. It was delicious! Serve it with fresh bread made in those wonderful bread machines and you have a meal sure to please.

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badhairday

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Reviewed: May 18, 2008

loved this, fantastic flavour. I took time to brown the meat before slow cooking, and deglazed the vegetables at the same time putting them in the fridge until they were needed later, so worth the effort.

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louise

Cooking Level: Expert

Home Town: Brisbane, Queensland, Australia

Living In: Pukekohe, Auckland, New Zealand

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Reviewed: May 10, 2008

Delicious rich beefy flavor. My family begged me to make this again. Removing the cooked beef and chopping it up (minus fat, etc) is a little time consuming, but the end result was worth the effort.

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Laurie S.

Cooking Level: Intermediate

Home Town: Troy, Michigan, USA

Living In: Midland, Michigan, USA

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Reviewed: May 1, 2008

This soup is really good, I don't add the tomatoes though.

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Angele

Cooking Level: Intermediate

Home Town: Timmins, Ontario, Canada

Living In: Cornwall, Ontario, Canada

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Reviewed: Apr. 27, 2008

comforting!

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Connie R.

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Reviewed: Apr. 23, 2008

Yum! I didn't add the oil or frozen vegetables (just did carrots, celery, onion, canned tomatos). Did add a little basil, oregano, and garlic halfway through too. I also didn't read the directions right and put the barley in at the beginning with everything else - it turned out great anyway! The barley can only soak up so much of the liquid. It was thick and savory. Thank you!

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Lisa K Martin

Living In: Los Angeles, California, USA

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Reviewed: Apr. 14, 2008

This was really good. I seasoned and seared the beef in a skillet, then put it in the crockpot with all ingredients except the barley on "low" for 10 hrs. The last hour, I added the barley. Very tasty!

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HAWESA

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

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Reviewed: Apr. 11, 2008

This was good! I gave 4 stars as it lacked a lot of flavor. I added more spices, and it was much better. Will make it again. Thanks

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THEPRINCESS

Cooking Level: Expert

Living In: Taylor, Arizona, USA

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Reviewed: Mar. 31, 2008

Had my father-in-law say it was the best soup he's ever had. He's 74!

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Gweb8

Cooking Level: Beginning

Home Town: Perkasie, Pennsylvania, USA

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Reviewed: Mar. 27, 2008

I gave this 4 stars because I tweaked it quite a bit. I used stew meat cut into really small cubes and browned them in oil with garlic and onions. I added 1/4 cup red wine and reduced it. I put the meat into a large pot and added diced carrots and celery, 2 tetrapacks of beef broth, 1/2 tsp marjoram, 1/2 tsp thyme, 2 tsp beef buillion (instead of salt) and 3/4 cup pearl barley. I brought it to a boil and covered the pot and simmered for 1 hour. I then added 1/4 cup flour (shaken in 1/2 cup cold water to eliminate lumps) and added it to the soup to thicken it just a bit. I was DELICIOUS and my 3 kids had 2 helpings each!

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