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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mischiefsgirl

Home Town: Paso Robles, California, USA

Living In: Atascadero, California, USA

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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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Mrs. B

Cooking Level: Expert

Living In: Detroit, Michigan, USA

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Reviewed: Aug. 14, 2007

Easy to prepare. Nothing to spectacular. I probably won't make this again, but it did taste ok.

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Hooah!

Cooking Level: Expert

Home Town: Brady, Texas, USA

Living In: Fort Bragg, North Carolina, USA

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Reviewed: Aug. 2, 2007

This was just okay to us. I didn't think there was anything special about it, unfortunately.

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Mrs. B

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Pflugerville, Texas, USA

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Reviewed: Jul. 24, 2007

A great, easy, and hearty vegetable soup. My family really enjoyed it with some warm Jiffy cornbread. I made it per the directions except that I did it all in a stock pot on the stove. I had to add a lot more broth to bring it to the soup consistency I wanted, and the leftovers will need more broth still. Personally, I didn't think the barley was even necessary as the vegetable taste overpowered it.

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Gina G

Cooking Level: Intermediate

Home Town: Kingwood, Texas, USA

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Reviewed: Jul. 11, 2007

This soup is the best! My husband made himself a bowl and said "Outstanding soup." WE love to cook together so we eat alot of tasty food so to hear him say outstanding about something so simple was a homerun. Thank you.

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RBROWN998

Cooking Level: Expert

Home Town: Panama City, Florida, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Jun. 29, 2007

This is so delicious! I put everything in a crockpot and cooked on low for 10 hours. I added the barley about 30 minutes before I served it but it was still too hard. We ate it anyway, but I left the rest in the crockpot to cook on low for 3 more hours and it is now out of this world. Next time I will make the soup before I go to bed and leave it on low overnight.

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Traci

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Reviewed: Jun. 26, 2007

Great soup! I make a large quantity and freeze extras. It's a great recipe to share. My kids and baby love the tender meat and veggies in this soup.

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T. Van Voorst

Cooking Level: Intermediate

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Reviewed: Jun. 13, 2007

This is the best beef vegetable soup I've ever had! I followed the "short-cut" instructions from other reviews (throw in everything but the barley and salt, cook for 10 hours on low), but ommitted the salt, added two dashes worcestershire, and subbed brown sugar for white. It was wonderful, and this is my first time making beef vegetable soup, although others in my family make it often. Very easy, forgiving, and flexible - a keeper!

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Carey

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Reviewed: May 21, 2007

This was very good. I think I'd cook the roast on low for a 8 hours. I'll try that next time. As a tip, I made this yesterday and it's much better today. The meat got much more tender; probably because the tomatoes are acidic and broke down the fibers overnight. This is a keeper.

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Ken Heffner

Cooking Level: Expert

Home Town: Perry Hall, Maryland, USA

Living In: Cary, North Carolina, USA

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Reviewed: Apr. 23, 2007

I just made this soup today and my family loves it! Even my picky kids had seconds! This is a keeper!

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1phillygirl

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Reviewed: Apr. 12, 2007

Excellent!!!!! very tasty

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Sylvia

Cooking Level: Expert

Home Town: Waxahachie, Texas, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Apr. 9, 2007

Awesome recipe. This is the best Beef/veggie soup that I've ever had. Thanks!!

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Heather

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Reviewed: Apr. 2, 2007

Excellent soup! The only thing I can add is that I had no broth left in the slow cooker after adding and cooking the barley with the roast - the broth was completely absorbed by the barley, but the soup was really outstanding. I wouldn't change it in any way.

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moligirl

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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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