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.

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

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.

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.

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!

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.

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.

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.

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.

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

I don't make soup often because of all the chopping. However, this one is worth it. It is very flavorful. Made it again 3/2006. I used sirloin and didn't use the cabbage. I also added a can of chopped tomatoes.

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.

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.

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.

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.

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

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.

A fantastic soup. I found that 3/4 c of barley made it very thick. I would cut it down next time to 1/2 to 2/3 c. The wine difinitely gives it a nice flavour.