The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 5, 2008
Awesome recipe! Very good comfort food on a winter day! Only change was added about 1/2 cup or so of lentils, and added a bit of Italian seasoning to taste.
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Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA
Living In: Bedford, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 4, 2008
This soup is so hearty and delicious! I used a better cut of meat and kept it in the slow cooker on low for about 9-10hrs (along with the other ingredients besides the barley). The meat was so tender! I would leave out the salt though because there was enough salt in the beef broth (I didn't use low sodium). I will make this soup again!
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Cooking Level: Intermediate

Home Town: Phoenix, New York, USA
Living In: Tampa, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 24, 2008
Yummy good! I was very pleased with the results of this recipe. I had ribeye steaks in the freezer so I used them in the slow cooker. The flavour of the ribeyes made the soup very good. I rate this a great recipe.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 20, 2008
I simmered beef chuck bones over night in the crock pot. Removed the bones and added all the other ingredients. Did not use the sugar, used Mexican style tomatoes and a 1/2 - 1 tsp of thyme, basil and 1/4 tsp of oregano about an hour before serving. Next time, no oregano!!! Everyone loved it, I can't give it 5 starts since I changed it up some. Will make again!
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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: Feb. 18, 2008
Great recipe! Made the changes suggested and it was perfect. Adding this one to my favorites.
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Cooking Level: Intermediate

Home Town: Orchard Park, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 10, 2008
Wow! I read the reviews and had high expectations-it was great! Thanks for all the tips, folks, those always help!
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Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 27, 2008
Great recipe - followed ingredients as written. Only needed to cook for 8 hrs instead of 10 but that may just be my slow cooker. Will definitely make again!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 15, 2008
Made this for a gathering. It was a big hit! It's a keeper.
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Cooking Level: Expert

Home Town: Rochelle, Illinois, USA
Living In: Rockford, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 13, 2008
This was very good soup.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 11, 2008
This is a 5 star soup i'll be making alot this winter.I used celery salt instead of the regular table salt to enhance the celery flavor and added 3 cloves of fresh chopped garlic & also dryed parsley was added.I have a bay tree in my garden so i added a small fresh bay leaf at the beginning .What wonderful flavor... thanks for a great veggie soup recipe!!!!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 11, 2008
I really enjoyed making this one. The smells permiating the house as it cooked all day was well worth the wait. I wouldn't shorten up the process at all. The soup was awsome and can easily be modified slighly for items you may want to add or subtrack. Thank you for sharing!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 28, 2007
This soup was very bland untill I modified it quite a bit. I added some oregano, garlic, and tomato sauce and that helped quite a bit.
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Cooking Level: Expert

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The reviewer gave this recipe 2 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 27, 2007
I thought this soup to be very sweet with no flavor. Does not have that all day homemade taste to it. Will not make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 20, 2007
Delicious! I followed other reviewers' advice and cut up the meat into bite size pieces and added the meat and all ingredients except the barley to the crockpot for 8-10 hours. I added 1/2 cup pearled barley (not quick-cooking) about 1 hour before serving.
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Sue
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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 17, 2007
3 pounds of meat is a lot. I made the crock pot version recommended by some reviewers and it turned out great, but very, very meaty. Next time I will cut the chuck roast in half.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 10, 2007
This was okay. I skipped the step of slow cooking a roast and just bought chopped up stew beef and added some lean ground beef. I also didn't add the water and bouillon but instead added two quarts of beef broth (my soup was a lot meatier than the recipe called for). I added two chopped up potatoes and I also added some garlic, a little bit of oregano and basil for flavor. This is a good base for a beef barley soup/stew, but I think as written it was a bit bland and I had to add a bit more flavor to it.
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Cooking Level: Expert

Home Town: Aurora, Colorado, USA
Living In: Thornton, Colorado, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 8, 2007
Very good soup! I substituted 11/2 lbs of stew meat for the roast and added an extra 2 cups of broth. I didn't actually follow the directions I sauteed onion, celery carrots and garlic in butter then added the meat with 6c of broth. Simmered on the stove for 2 1/2 hours. Then added the barley (quick cooking was what I had) and a can of green beans.
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Cooking Level: Intermediate

Home Town: Roswell, New Mexico, USA
Living In: Oklahoma City, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 20, 2007
This was my first attempt at a vegetable soup/stew, and it turned out great! I did modify the recipe a bit, by using beef broth, (~5-6 cups) omitting the sugar, and tossing everything in the crock pot on high, which made it super easy. I also only used about a pound of cut-up stew meat, tossed with flour, and that was plenty. I went out Christmas shopping, and five hours later, dinner was ready! It was delicious with a loaf of honey oat bread from Panera. The only problem is there's only two of us, and it made a whole crock pot full, so we had plenty of leftovers.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 16, 2007
This recipe is a little bit of work with the pot roast but well worth it. Very hearty soup.
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Cooking Level: Expert

Living In: Sebastian, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 16, 2007
What a wonderful recipe! I did not cut the meat up very much, because it just fell apart. My husband also loved the larger chuncks of meat in this soup.
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Cooking Level: Intermediate

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