Reviewed: Oct. 30, 2009

I loved this recipe, but, I did modify, only slightly. I took about six cups of water , and dissolved two packets of SODIUM FREE HERBOX Instant Broth Seasoning, Beef Flavor, no MSG, no Gluten, made by Hormel Foods. I also pressure cooked some stew beef and used that, and the liquid from that, to add to my huge pot. I doubled everything, and did not add the barley until everything else was in there. Oh, and instead of wine, I used a really dark double dunken beer, one bottle. Made enough for an army, so I froze some for later! Hearty soup, didn't miss the sodium at all!

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CookingKatinKY

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Reviewed: Feb. 2, 2009

Really good! I made this during the Superbowl for my best friend. It was simple enough that I could pay attention to the game easily and he and I absolutely loved the beefy flavor and the barley.

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Katy Betz

Cooking Level: Expert

Living In: Burnsville, North Carolina, USA

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Reviewed: Dec. 26, 2008

I have made this so many times over the years. I just discovered that I haven't reviewed it. It is absolutely delicious and a winter favorite in our house. The only change I make is using hamburger instead of the beef roast. I usually make it on the stove top, but I've made it in the crock pot for events and it turns out great. I'm sure you will enjoy this recipe.

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SYNEVA B

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Reviewed: Nov. 6, 2007

I made it more as a slow cooker meal. So I didn't cook meat before hand, so no oil. Also I didn't add the cabbage, but added fresh basil, cilantro, and dried bay leafs. Overall good meal, and great to freeze for later.

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D Gryniewski

Cooking Level: Beginning

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Reviewed: Nov. 4, 2007

Very good soup. I did not use the browning sauce. My family liked it alot.

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JANER60

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Reviewed: Oct. 17, 2007

This was delicious. I put the barley in with the potatoes and meat and added a little seasoned salt and fresh ground pepper. I will definately make again.

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DEBMCE4

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Reviewed: Jun. 27, 2007

I halved the recipe & made it with leftover london broil. I ommited the celery (don't like it) & the browning sauce (don't have any). I bought quick cooking barley & added it during the last 15 mins of cooking ( you can find barley by the rice, I got mine at King Soopers). Make sure you take the bay leaf out at the end, the directions do not say to. It was good but lacking flavor. Thanks.

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Jennifer B.

Cooking Level: Expert

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Reviewed: Apr. 23, 2007

Absolutely yummy!! Followed directions exactly and it was a hit. It makes a lot, so I froze some. I will definitely be making this again!

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kp89dc2

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Reviewed: Feb. 19, 2007

I have made this a few times for my family. My daughter loves all the veggies in it. I love to make a large pot on a Sunday, this way we have it for the week.

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Amyk1217

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Reviewed: Jan. 4, 2007

Great recipe, excellent flavour. In my opinion it doesn't need the browning sauce. And there was no measurement for a seasoning sauce - didn't know what it was, so didn't use that either. I did substitute some of the broth with left over roast beef gravy for better flavour. Plus I just didn't want to waste anything. From that point I just put everything in the crockpot except for potatoes - it's quite hearty enough without them - and cooked on low for about 8 hours. Makes a ton of soup which suits me well as I try to have as many meals in the freezer as possible to suit my busy life. Just as a postscript - I think the importance of sautéing vegetables for any soup is sometimes under-rated. It's a step that imparts so much flavour, and really doesn't take that much time.

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COOKINKIWI

Cooking Level: Expert

Home Town: Auckland, Auckland, New Zealand

Living In: Milton, Ontario, Canada

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Reviewed: Dec. 28, 2006

Love the cabbage and red wine in this recipe! I also added one can of petite diced tomatoes (undrained), and I doubled all of the veggies except potato (which I actually halved & used red potato). Used dried italian herb mix instead of thyme, increased broth by a few cups, and did not use browning sauce. Oops! Bought regular pearlized barley instead of quick-cooking... had to simmer extra half-hour, but it was excellent nonetheless! I used Xmas dinner's left-over prime rib for the beef, ooooh yummy.

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ROCKES

Cooking Level: Intermediate

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Reviewed: Aug. 29, 2006

This recipe is a very good base for someone making soup for the first time. I used leftover brisket and added the drippings, a handful of peppercorns, and whole garlic cloves. Perfect for those blustery nights.

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lazyandvain

Cooking Level: Intermediate

Home Town: San Rafael, California, USA

Living In: London, Greater London, England, U.K.

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Reviewed: Apr. 1, 2006

I used left over crock pot roast beef and this was the best soup I've ever eaten!

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walleye

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Reviewed: Feb. 19, 2006

This was an excellent recipe! Very flavorful. I cooked my roast in a slow cooker, then used the broth in the soup (and added more broth to it.) I loved the addition of the cabbage.

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KENDA1

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Reviewed: Jan. 29, 2006

Great recipe, although some proofreading from the submitter would have been a good idea. The ingredients list is missing the BAY LEAF and the directions is missing the GARLIC. I forgot the garlic and it tasted fine. I would recommend a bit more beef stock since the soup turns out very chunky. You don't really need to add salt if you get regular not low-sodium beef broth. Overall great classic recipe.

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sam

Cooking Level: Intermediate

Home Town: Urbana, Illinois, USA

Living In: New York, New York, USA

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Reviewed: Nov. 18, 2005

This recipe was great. I made it two weeks ago and am making it again tonight. I made it with a diced up sirloin steak. I doubled the wine to 1 cup and added garlic and mushrooms. Tonight I am going to try it with the 'Dumplings' recipe also from this site.

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MADDIE

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Reviewed: Mar. 8, 2005

YUMMM! I left out the cabbage so that my daughter would eat it ! I did it in the crockpot for 4 hours on high and it was great.

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Tanzi

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Reviewed: Feb. 10, 2005

A very hearty and tasty soup! I used crumbled caribou burger instead of beef.

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SDONCHI

Living In: Soldotna, Alaska, USA

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Reviewed: Apr. 1, 2004

We all enjoyed this recipe. I cut the recipe in half to feed the three of us, and I still have leftovers. I first made "Kathy's Roast and Vegetables" (also on this site), and then used some of the leftover meat in this soup. I would agree that adding more beef broth than called for would help--it is pretty chock full of ingredients. I try that next time.

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LAURIEANDJOHN64

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Reviewed: Oct. 21, 2003

This soup was quite hearty, so I increased the beef stock to 12 cups from 10. Also, the recipe ingredients did not list the Bay Leaf, although the instructions do. Also, the instructions don't tell you when to use the garlic that is listed in the ingredients, so I sauteed it with the celery, onions and carrots. I used Campbell's Beef Broth (Low Sodium a must!) in the boxes, NOT the cans...I didn't want the tinny taste that usually stems from a can. Was a good soup, but I imagine that it will be much more flavourful the next day.

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JOHNTHOMSON68

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Beef and Barley Soup III

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