Reviewed: Nov. 4, 2008

A nutritious soup, but needs a little help: maybe some sauteed ham as a first ingredient and a can of kidney beans or garbanzo beans. A dollop of pesto on top. Or serve with crusty baguette smeared with goat cheese. Something. Otherwise, just another healthy soup, forgettable.

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Mirby

Cooking Level: Intermediate

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Reviewed: Sep. 21, 2008

The flavor of the broth in this recipe is amazing! My only complaint is that for a tomato barley soup, it did not have much barley. I doubled the barley called for in the recipe, and I still feel like it was a little light. I also added some browned hamburger to make it a heartier meal soup. Honestly though, I think the meat took away from the flavor of the soup. Next time I think I will just serve it as a side soup, and forego the meat. Oh, also added some fresh basil in the last 5 min of cooking because basil and tomatoes go so well together.

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Nicole

Cooking Level: Expert

Home Town: Albuquerque, New Mexico, USA

Living In: Socorro, New Mexico, USA

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Reviewed: Aug. 26, 2008

Great healthy satisfying soup! I used 1/2 c barley, added 1 tsp basil, used all chicken broth, 1 small can tomato sauce, and 2 cans diced tomatoes (didn't have fresh), and it was delicious! I also cooked it 45 minutes with the lid off of the pot, and it thickened up nicely to a stew-like consistency. I will definitely be making this again :-)

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islandazul

Cooking Level: Intermediate

Home Town: Pembroke Pines, Florida, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Aug. 15, 2008

Yummy! I added fresh basil and pinto beans. It ended up tasting sort of like a Tuscan bean soup. Very good.

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DEZIREE

Cooking Level: Expert

Home Town: Las Vegas, Nevada, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jun. 25, 2008

This was so wonderful. Follow the recipe and you'll have no problems. My boyfriend cooked this for me when I was overwhelmed with homework one night but really wanted to have this soup with him. He doesn't cook often, but he had no problem mastering this recipe. I was so proud of him!!

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Kimberly Erin

Living In: Rochester, New York, USA

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Reviewed: Jun. 8, 2008

After a few minor alterations I would definitely give this a "5" as it is a quick soup to make that is not too heavy, yet hearty. Basically, since I did not have two fresh tomatoes, I used a second can of diced tomatoes. After the soup simmered a bit, I added salt to taste and some dried basil to taste (probably 1/2 tsp to 1 tsp) to give it a little more flavor and "zip". Sprinkling some grated Parmesan cheese on the individual servings also gave it some extra flavor. Will make this again.

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LovetoCook

Cooking Level: Expert

Living In: Falls Church, Virginia, USA

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Reviewed: Apr. 12, 2008

I really liked the final outcome of this soup, but I will admit, I did make a lot of changes based on some others' suggestions. I added 2/3 c. Pace mild salsa with the tomatoes. I used three 14 oz. cans of beef broth in place of the water and chicken broth. I also added a bit of cumin and about 1/2 tsp. chili powder. Next time I think I will also add some beef. This was very healthy, very tasty, very easy and froze wonderfully.

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Lisa K

Cooking Level: Intermediate

Living In: Appleton, Wisconsin, USA

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Reviewed: Mar. 17, 2008

Needs spices. Next time will make with some of the suggestions of the other reviewers.

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annieb

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Toronto, Ontario, Canada

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Reviewed: Mar. 15, 2008

It tastes good but needs a little somthing. Mine didn't turn out looking like the picture...the broth was thick and rich looking in the picture and mine came out close to clear. I will doctor with some tomato sauce to give it a richer taste. I will also add a little lime juice and cilantro to give it a kick.

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Muffin Mans wife

Cooking Level: Intermediate

Home Town: Salem, New Hampshire, USA

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Reviewed: Mar. 12, 2008

Delicious and versatile. Didn't have fresh tomatoes or celery on hand, so used a can of condensed tomato soup, and added fresh spinach and thawed frozen french green beans cut into 1-inch pieces. Followed other suggestions and beefed up the spices (I used fresh parsley & dried basil). Topped with grated parmesan. Tastes like a tomato-y minestrone.

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Tara

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

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Reviewed: Mar. 12, 2008

I'm a "guy cook" who just took up cooking for the fun of it. I love this recipe exactly as written because it is so healthy ... especially when you use vegetable broth. Without really changing the recipe as written, I used a can of Rotel diced tomatoes and green chilis as part of the canned diced tomatoes. It added just the right amount of ZIP!

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socalgeno

Cooking Level: Beginning

Home Town: Bellmore, New York, USA

Living In: Escondido, California, USA

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Reviewed: Mar. 5, 2008

Great soup made exactly as stated.

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TAG

Cooking Level: Professional

Living In: Cincinnati, Ohio, USA

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Reviewed: Mar. 4, 2008

I add mushrooms to the soup. Adds more texture and flavour. Aggie

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Aggie

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Reviewed: Mar. 3, 2008

Well this soup was good and very healthy. Unfortunately, I'm not experienced with cooking barley, and after eating it I realized that I should've cooked it longer than the 40 minutes, as my barley seeds didn't open up, as I think the picture of the soup shows. I added just a little bit more seasoning, but I felt that the soup could've had a little more taste. Oh well, I would try it again, especially for when one needs an immune boost. This seems very healthy - which was nice for a change!

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Gabby

Cooking Level: Intermediate

Home Town: Medford, New Jersey, USA

Living In: Gulf Breeze, Florida, USA

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Reviewed: Feb. 28, 2008

This is my first review. This has almost no flavor. I usually love soups, and so does my 5yr old son, but no one would eat this.

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lencami

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Reviewed: Feb. 16, 2008

ABSOLUTELY DELICIOUS ON A COLD WINTERS DAY!!

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jtripp2

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Reviewed: Feb. 10, 2008

Excellent soup recipe.

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Deborah

Cooking Level: Intermediate

Living In: Arlington Heights, Illinois, USA

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Reviewed: Feb. 6, 2008

Good, but nothing exceptional as is. It reminds me of a base recipe for minestrone or vegetable soup. Will make again, but how I usually do. You should use the Italian tomatoes in the soup for more taste.

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PPK

Living In: Watertown, South Dakota, USA

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Reviewed: Feb. 6, 2008

Excellent soup! Add a can of chick peas to get a complete protein. No need to use vegetable broth. Substitute water and the flavors will blend together very nicely. This also happens to be the kind of recipe that helps you use up whatever soup-friendly veggies happen to be languishing in the fridge.

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Alex

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Reviewed: Feb. 5, 2008

Great recipe! Tasty and light consistency. I'll make this one again!

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Kim H.

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Tomato Barley Soup

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