The reviewer gave this recipe 3 stars. This recipe averages a 4.04 star rating.
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Reviewed: May 18, 2009
I gave this a 3-star rating, because to be honest I did not try the soup as it ended up. I was trying to re-create a thick barley soup we had at a restaurant. I started with this recipe in the crock pot, then when it was done I transferred it to a pot and added a blonde roux (recipe on this site as well). Yum yum yum!! Perfect :-)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.04 star rating.
Reviewed: Apr. 20, 2009
Absolutely the best. Very simple, nourishing, affordable meal. My husband very sincerely gets tears of happiness in his eyes just thinking about it, and he didn't even know he liked barley until I made this for him. I had no parsley, and forgot the thyme, and it is still excellent.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.04 star rating.
Reviewed: Mar. 12, 2009
Great - thanks for sharing.
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Cooking Level: Intermediate

Home Town: North Huntingdon, Pennsylvania, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.04 star rating.
Reviewed: Feb. 13, 2009
Bummer. I have read LOTS of reviews from LOTS of recipes on this site that have complained about blandness and have never had a problem - even when I've had to add just a bit more salt and pepper than called for - but this time, the reviewers were right. I added extra salt, extra pepper, garlic salt, Worcestershire sauce, a bit of A1, tomato paste, blackstrap molasses, sage, and finally Adobo (a salt and pepper combo that's popular in Cuban kitchens) and still, to quote another reviewer: there was no "wow" in my mouth. In fact all of those things barely made a dent! I did follow one reviewer's advice and looked up the Beef Barley Stew recipe on here and added about 2 T balsamic vinegar and it kind of helped, but not really, and it was honestly a last ditch effort. It's very pretty, but pretty just isn't gonna cut it this time. I appreciate the recipe, but next time I'll be looking for something different.
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Cooking Level: Beginning

Home Town: Englewood, Colorado, USA
Living In: Fort Collins, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.04 star rating.
Reviewed: Feb. 13, 2009
Very hearty soup and can be eaten as a meal. I added some parsnip and more broth. Very good.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.04 star rating.
Reviewed: Feb. 4, 2009
This soup is ok. A little bland. I left out the scallions and used 1 chopped yellow onion instead. The meat was very tender and this makes a LARGE batch of soup. I just felt like it was missing something. Next time I make this, and I will make it again because it has potential, I will use fresh herbs (thyme and parsley) and some mushrooms. I also may use chicken broth instead of beef.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.04 star rating.
Reviewed: Jan. 27, 2009
Wow this was great. I wanted something a little bit thicker so I used the Beef Barley STEW recipe PLUS the Slow Cooker Beef Barley Soup recipe together. It turned into a really thick soup. I used 8 cups of beef broth and 2 cups of water. One of the boxes of beef broth was a fancy one made from sirloin steak and was labeled BOLD. I added 1 TBSP of balsamic vinegar and a 1/2 Cup of White Wine. Cooked it for 8 hours on low. DELISH !
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The reviewer gave this recipe 1 stars. This recipe averages a 4.04 star rating.
Reviewed: Jan. 27, 2009
WARNING! The recipe calls for adding the barley at the beginning. Do not add until about 30 minutes before the soup should be done. I followed the recipe and the barley was mushy and pretty gross by the time 6 hours in the slow cooker had passed. As far as flavor goes, I thought it was OK but my family refused to eat it and ended up eating sandwiches instead!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.04 star rating.
Reviewed: Jan. 12, 2009
This was a great recipe my only change was I used venison cooked with onions and a little steak seasoning. Served at a company meeting lunch WOW what a hit. Thanks
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Cooking Level: Intermediate

Living In: Rutland, Vermont, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.04 star rating.
Reviewed: Jan. 7, 2009
This soup is so easy to make and enjoyable to serve. I put the leftovers in the freezer but found myself defrosting them the next day when my husband was asking for more.
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Cooking Level: Expert

Home Town: Glace Bay, Nova Scotia, Canada
Living In: Sydney, Nova Scotia, Canada

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The reviewer gave this recipe 3 stars. This recipe averages a 4.04 star rating.
Reviewed: Dec. 19, 2008
Good but bland. Would use this recipe again but spice it up a bit more next time.
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Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.04 star rating.
Reviewed: Dec. 18, 2008
Very disappointing. Really bland even though it smelled great while cooking. I even added a bay leaf and some italian seasoning out of desperation. I used stew meat, maybe I needed something fattier.....definitely not worth the time and effort if you like savory flavors in your food.
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.04 star rating.
Reviewed: Nov. 19, 2008
Good for an quick weeknight meal. Pat thinks it needs more spices.
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Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.04 star rating.
Reviewed: Nov. 18, 2008
Good Recipe! Made at last minute on stove and family really liked it. Changes I made were used vegetable broth and mushroom broth in place of 6 cups of water. Added a dash of worchester sauce, A&1, and kitchen boquet. Will make again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.04 star rating.
Reviewed: Nov. 12, 2008
In regards to the barley, use pearl barley instead of the quick cooking variety in the crock pot.
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Cooking Level: Expert

Home Town: Duisburg, Nordrhein-Westfalen, Germany
Living In: Mcclellandtown, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.04 star rating.
Reviewed: Nov. 3, 2008
I really liked this recipe. The longer it sits the better it gets. I guess I didn't realize that my crockpot would not hold all the ingredients. I put everything in the crockpot, with the addition of a can of petite diced tomatoes, and absolutely did not have room for the 6 cups of water. I added as much as I could. I probably added between 1 and 2 cups of water. Needless to say my soup was a little thick, but fortunately we like it that way, and we both thought it was delish!! I also forgot to add the thyme at the end, not sure what that would have added. Will definately make again and again.
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Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.04 star rating.
Reviewed: Oct. 14, 2008
I added tomato sauce, stewed tomatoes, 2 bay leaves and used beef broth instead of the water and still thought it came out rather bland. We didn't care for this recipe.
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cb

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The reviewer gave this recipe 5 stars. This recipe averages a 4.04 star rating.
Reviewed: Oct. 4, 2008
This was excellent!! My family loved it. I used fresh garlic instead of garlic powder & extra blk pepper when i cooked the meat. I doubled the recipe so we would have left-overs. It turned out so good, I will make it all the time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.04 star rating.
Reviewed: May 14, 2008
Perfect recipe and easy to make. Everyone loved it. Hits the spot on a cold winter day
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.04 star rating.
Reviewed: Apr. 13, 2008
I added 4 cups of beef broth, 3 cups of water, 2 tsps of ground thyme, and reduced the salt by 1/4 (hubby has high bp). I added a can of Northern beans, and cooked the soup for 10 hours on low. The soup came out out so thick and rich. Yummy!
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