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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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 15, 2007
I wanted to make this soup but I didn't have a chuck roast (I did have stew meat) and didn't feel like pulling out my crock pot then a soup pot, so I just made it all on the stove top instead. I also used beef broth instead of boullion cubes. I cooked the cubed beef in some beef broth on top of the stove until tender, then followed the directions for the remainder of the soup. It came out great. My whole family loved it and I will for sure make again. I think next time though for a little "kick" I will use a can of chopped tomatos with green chilis in it instead of the regular stewed tomatoes. Oh, and I also added some fresh garlic into the soup, I can't cook without garlic :) Thanx for the recipe..will be making it again!
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Cooking Level: Expert

Home Town: East Northport, New York, USA
Living In: Crossville, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 14, 2007
Fantastic! I made this the other day to rave reviews! Followed the recipe pretty much except for just a couple of things. I used beef stock in place of water & boullion, and I found it needed 5 cups of stock rather than 4. Also, I used 3 lbs. of beef stew meat; it was a lot faster than starting out with a chuck roast. And, I added my barley right from the start. Other than those minor changes, I followed the rest to the letter and got wonderful results. The soup was hearty and delicious! Served it with a loaf of crusty bread... YUMMY!
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Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 12, 2007
Very good....I used beef chuck stew meat already cubed, 5c. beef stock instead of the water and boullion, a bag of frozen mixed veggies(corn,peas,carrots,and green beans), 1 can of diced fire roasted tomatoes in their juice, and increased the barley to 2/3c, also added S&P and dried thyme. Threw it all in the crockpot and let it go for about 7-8 hours. Hearty and delicious. Great dinner for a cold night!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 5, 2007
Yum - this is a winner! I followed reviewers advice and threw everything into the crock pot except for the barley, cooking it on high for five hours, adding the barley during the last hour. I left out the frozen vegetables, adding a few more carrots and a can of corn instead. I also added thyme, basil, oregano and about 1 T. of soy sauce to give it more flavor. Up the barley to 3/4 cup (1/2 is too little and 1 is too much). With these changes it's fabulous.
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Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 27, 2007
Love this recipe. Great for a cold day and makes enough leftovers for the week. I omit some of the tomatoes and usually get about a 2lb roast.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 24, 2007
I am not a big vegetable soup soon fan, but it was good. I didn't measure the ground pepper and put a little too much of that in, but other than that--my own error--it was fine. The only comment my wife made was that it didn't have enough "fat" in it. I guess that means that this is pretty healthy recipe.
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Cooking Level: Intermediate

Home Town: Valley, Nebraska, USA
Living In: Omaha, Nebraska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 23, 2007
This is one of my family's favorite soups. I use tomato juice instead of the diced tomatoes and the kids love it.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 22, 2007
small pasta works well just add more water
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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 20, 2007
Very Good soup. I tried to 1/2 the recipe, but there was not very much broth in relation to the vegetables and meat. I ended up adding broth and making a bigger batch. I used left over rump roast that I had cooked in the crock pot for supper the night before. I sauted the onions, but just threw everything else in a big pot and boiled for 15 minutes and simmered until my husband got home. Good recipe. Will use again!
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Cooking Level: Expert

Home Town: Waupun, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 18, 2007
Well, I started this about 1pm today for supper and also skipped the slow cooker since time was a factor. I used boullion and water and hoped it would be okay. I also used petite diced toms instead of stewed (did not have those) I doubled the veggies (fresh) and it is amazing! My kids and I just sampled it and my 18month old is begging for more and my boys all gave it 5 stars and want dinner now!! So thanks for the great easy recipe - I know my husband is salivating on his way home thinking about supper!!
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Cooking Level: Intermediate

Living In: Mansfield, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 9, 2007
This is SOOOO good! Its a shame that we've been having an Indian summer here in Jersey.. this is the perfect fall soup! And its really more like a stew..nice and thick..sticks to the ribs! I made this in my crock pot. I used a large can of Beef Broth instead of bouillon.. the broth measured to about 5 cups, so I upped the barley to 1 cup. I didn't have a bag of frozen mixed vegetables, so I subbed some frozen peas which worked out really great. I used stew meat instead of the roast and it was just fine. I also added the barley in at the very beginning and it wasn't mushy at all. I set my crock pot on high for 7 hours and it turned out just perfect. I will definitely make this again.. especially when its nice and chilly out!
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Cooking Level: Intermediate

Home Town: Washington, New Jersey, USA
Living In: Clementon, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 4, 2007
i make this recipe just as it is. it's great even after frozen for leftovers.
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Cooking Level: Intermediate

Home Town: Vernon Hills, Illinois, USA
Living In: Huntley, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 30, 2007
VERY GOOD
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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 30, 2007
I thought this was a very good soup, my wife really liked it and considers it one of the best ever! JJ
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Cooking Level: Intermediate

Home Town: Albuquerque, New Mexico, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 27, 2007
This recipe is GREAT! I've tried many beef-vegetable slow cooker recipes and my husband finally likes one. He says this is the best soup I ever made! I did things the lazy way though. I used cubed Chuck roast meat, browned it and threw everything int he crock pot all together. I didn't sear any veggies or cook the meat in the crock first, just put it all together at the same time and called it a day. Turned out great. Already have my second "batch" in the slow cooker today!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 26, 2007
WAY too much beef. Use less than half what the recipe calls for. Otherwise, GREAT flavor. I'd also probably add more barley though.
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Cooking Level: Expert

Living In: Fountain Hills, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 24, 2007
One of my favorite soups to make and freeze. I cook as others suggested, putting all ingredents except barley & oil in at beginning adding barley & oil at the last 20 minutes. So Good....
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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: Sep. 21, 2007
Since I have been married, my husband swears by not likeing beef barley soup. I made this the other day (calling it vegetable beef, of course) and he loved it! Thanx!!
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Home Town: Paso Robles, California, USA
Living In: Atascadero, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 19, 2007
This was very good but I did make a few changes. I used 1 cup barly to make it thicker, used beef broth to replace the water and bouillon, added chopped potatos and I made this on my stove in a soup pot. I did not have time to use the slow cooker that day and it was wonderful.
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Cooking Level: Expert

Living In: Detroit, Michigan, USA

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