Reviewed: Nov. 15, 2009

This recipe is a keeper. Great flavor. Freezes beautifully. Just than and reheat in microwave (small portions) or slow cooker (large portions). Use this recipe for freezer meals for elderly parents. Added a splash of leftover wine, chopped celery and carrots, Italitan seasoning and gralic poweder.

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VICMOLLYB

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Reviewed: Nov. 15, 2009

Made this yesterday and yum, oh yum, but something was missing. I shook the meat in seasoned flour & browned it in a little butter and a little olive oil. Dropped it in the crock pot with a chopped onion, some celery, garlic & carrots, beef stock, petite diced tomatoes, fennel and thyme and added baby bellas at the end. None of us could quite put a finger on what was missing, but something definitely was. Will be making this again and trying different variations of spices.

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Loulabell26

Cooking Level: Expert

Home Town: Ocean City, New Jersey, USA

Living In: Milford, Delaware, USA

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Reviewed: Oct. 21, 2009

I modified this recipe by adding more tomato and vegetables,as well as paprika and a pinch of spicy blend Northwoods Fire from Penzeys. So good with the "French Bread Rolls to Die For". Enjoyed by all.

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Zil

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Reviewed: Sep. 2, 2009

best i ever had. I loved it. I put to much barley in it but it was still good.

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April Abney

Cooking Level: Intermediate

Home Town: Shell Knob, Missouri, USA

Living In: Vilonia, Arkansas, USA

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Reviewed: Aug. 9, 2009

Loved this! I made changes out of necessity but I'm sure the recipe is perfect as written. It's a great jumping off point. I had a 1 lb hunk of leftover rare roast beef (eye of round) from yesterday's dinner so I cubed that. Then I realized I left my crock pot at a friend's so I had to make it on the stove. I finely diced and sauteed a small onion in a lil olive oil, added a tsp of garlic, then added water, bouillon, tomato sauce, beef, a bay leaf and a tiny bit of Italian seasoning (the roast I cut up was already heavily seasoned on the outside). I used about an extra 2 cups of water and lil extra bouillon. I then partially covered and let it simmer for a couple hours and reduce a bit. Then added the barley, covered and let simmer on low for about another hour. This is exactly what I wanted: rich, beefy, tomatoey and the barley has swelled and already started to thicken the broth. B/c everyone says it gets better,I'm really looking forward to trying it tomorrow and the next day, b/c it's already pretty delish now.

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PrincessJenna

Cooking Level: Intermediate

Home Town: Upton, Massachusetts, USA

Living In: Albany, New York, USA

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Reviewed: Mar. 11, 2009

I've made this several times already and kept meaning to leave a review. This is my husbands favorite soup and a big hit with my young boys as well. I usually double everything except the beef (I use ground beef) and that way I have tons of leftovers. The other reviewers are correct in that this does just get better with each day. I also add some carrots, celery and Italian Seasoning. It's a wonderful soup for a cold winter's day!

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lvmy2kids

Cooking Level: Intermediate

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Reviewed: Mar. 8, 2009

Beef barley soup is one of my all time favorites and this one was simple and delicious. I will definitely be making this one again. I couldn’t wait to dive into it when I came home from work, the house smelled wonderful! Thanks for sharing the recipe with us.

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OStreetGuy

Cooking Level: Expert

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Reviewed: Mar. 3, 2009

Used about 1/2 c barley and subbed the tomato sause with a 14 oz can petite diced tomatoes.

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Peach822

Cooking Level: Intermediate

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Reviewed: Feb. 26, 2009

I followed some suggestions from other reviewers and added thyme and garlic. I also put in a stalk of celery and a large carrot, both diced. I thought that the broth was the perfect thickness, and it was very tasty!

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LADYSLEW

Cooking Level: Expert

Home Town: Newark, Delaware, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Feb. 24, 2009

Great, easy recipe! Added red wine, celery, carrots and garlic. It was a thick and hearty soup that I made for the very first time. My finicky husband loved it. Easy, delicous comfort food!

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maria's

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Reviewed: Feb. 1, 2009

This is a staple in our house! I don't put in the onions, as the kids would not do well with that. But, all kids, ages 8,4, &2 LOVE this soup!

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Dina

Cooking Level: Expert

Home Town: Ellsworth, Maine, USA

Living In: Orlando, Florida, USA

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Reviewed: Jan. 23, 2009

Yummy! I made a few changes though: used 7-bone roast, beef stock instead of bouillon, 1 small can diced tomatoes and peppers, 1/2 can tomato paste instead of tomato sauce, added celery and carrots, and cooked on the stove instead of slow cooker. Turned out GREAT!! Even better the next day!

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L. Starburst

Cooking Level: Intermediate

Home Town: Santa Rosa, California, USA

Living In: Windsor, California, USA

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Reviewed: Jan. 8, 2009

Great recipe ! I had the beef cut up smaller than usual by the butcher. And I substituted beef broth for bouillon. We prefer it this way. Very flavorful.

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karenlee

Cooking Level: Expert

Home Town: Northport, New York, USA

Living In: Dalworthington Gardens, Texas, USA

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Reviewed: Jan. 4, 2009

Italian? Not really. However, it made a very hardy satisfying meal. You can definitly add some more spices, get creative.

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Keilypie

Cooking Level: Expert

Living In: Richmond, California, USA

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Reviewed: Nov. 25, 2008

This was so good. I added potatoes, carrots, celery, parsley, concentrated beef stock and omitted the tomato sauce. The kids loved it. I loved it. I WILL make this again. It did thicken up quite a bit so today with the leftovers I will just add more broth. Excellent starter recipe.

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Shalaine_1

Cooking Level: Intermediate

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Reviewed: Nov. 15, 2008

With a few additions, this was great--really tasty and filling. Because other reviewers said the soup lacked some flavor, I used a whole onion and added 2 cans of stewed tomatoes. I also added a package of fresh spinach a few minutes before serving, along with a generous amount of freshly grated pepper. I topped each serving with parmesan cheese. The only barley I could find in my supermarket was quick-cooking barley. I wasn't sure how that would work, so I added it after the beef, onion and stock had cooked for about 2 hours. It came out great. I used a whole box (around 10 ounces?) of the quick cooking barley, and the soup was really thick and flavorful.

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Rosalinda

Cooking Level: Expert

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Reviewed: Nov. 2, 2008

I'm not getting why anyone would downgrade this recipe for being simple - the best recipes usually are!! Simple, basic - just plain GOOD.

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Anna Marie

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Reviewed: Oct. 4, 2008

I loved this recipe as a base for your own creation. I only had one pound of Angus beef so I added two medium peeled potatoes and it was great. If you really like barley like I do this recipe uses quite a bit. You could add any vegatables you have on hand and your favourite spices, this is a fun and basic recipe to play with. I was short on time so cooked on low for 3 hours then high for the last hour and it was perfect. So for a recipe with so few ingredients with such versitility I give it 4 stars.

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April D.

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Jul. 23, 2008

I dredged the meat in flour and browned it in evoo (extra virgin olive oil) before putting it in the crockpot. This makes stew instead of soup! You can also add veggies into the crockpot to make it more of a complete meal. Use a nice fresh loaf of italian bread to mop up the sauce. This way you can avoid the embarassment of licking the bowl! Excellent dish; thanks for the recipe!

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Kim M.

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Reviewed: Jul. 9, 2008

Absolutely delicious! Very tasty as is - I don't understand the underseasoned hulabaloo. That being said this could be more substantial if you up the vegetable ante.

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sarah

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Mom's Italian Beef Barley Soup

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