Reviewed: Jun. 16, 2009

I omitted the canola oil and just dumped everything in the crock pot for 6 hours. I used left over roast beef, and even included the gravy. I added an onion and 2 celery stalks as others had suggested, reduced the salt by half (we're not salt lovers), and the result was wonderful. My husband was really impressed, I will definitely make this again.

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Reviewer:

Cathy C.

Cooking Level: Intermediate

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Reviewed: Feb. 25, 2008

This was just ok. I added onions and celery, but followed the rest of the recipe exactly. Came out bland, needed to be beefier or something, I'm not sure. The consistency was great, and it was good enough to eat, but not good enough to make again.

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Reviewer:

JACKROX

Cooking Level: Intermediate

Home Town: Denville, New Jersey, USA

Living In: Glenwood, New Jersey, USA

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Reviewed: Jan. 31, 2008

This soup is incredible. It really hit the spot on a cold winter night.

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Reviewer:

livingrn

Cooking Level: Expert

Home Town: Fort Wayne, Indiana, USA

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Reviewed: Dec. 28, 2007

This soup was delicious! I added 2 stalks of celery and 1 onion in with the carrots. Also, I only added about 1/4 cup of broth and allowed the vegies to cook for about 10 minutes before adding the rest of the broth. This allows the flavors to come out more. I have been looking for the "perfect" beef barley soup recipe, and I believe I finally found it. Thanks for the recipe, Megan!

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Reviewer:

moom4x

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Reviewed: Nov. 6, 2007

This is very similiar to mine except I add chopped onions and celery. I use oregano for the spice. Instead of four cans of broth, I use three and one can of beef consomme' and a little less barley. Whether made by this recipe or making with some of my changes, it is a great soup...My husband's favorite.

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