The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Mar. 28, 2007
Yum! Yum! Yum! Excellent soup-don't mess with the recipe-it's perfect as is!! The tomato flavor is SUPPOSED to be the predominate flavor!
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Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Mar. 4, 2007
yum! a tasty, healthy soup with plenty leftover for lunches tomorrow. tomatoes available at the store weren't looking too great, so i used a 28oz can of whole peeled tomatoes (which i cut up in the can) and a 28oz can of diced. opted for vegetable broth, cut back on the water and used about 1/2 cup of barley.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.45 star rating.
Reviewed: Feb. 27, 2007
Pretty good. I stirred in some salt and a tablespoon of butter at the end. I'd add more barley, as some other reviewers suggest.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Feb. 27, 2007
Very nice soup. I made it exactly as written although I agree it could have used more barley - perhaps 1/3 cup. Very nice colour to the soup. The smell was wonderful while cooking. I'm at home with two sick children and the whole house smelled of "comfort". I'll definitely be enjoying this for lunch.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Feb. 17, 2007
This is a wonderful soup!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jan. 16, 2007
Delicious recipe - both my husband and I loved it. Definitely a keeper.
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Cooking Level: Intermediate

Home Town: Vienna, Virginia, USA
Living In: New York, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Jan. 16, 2007
This recipe was good on its own. But I added a dollop of sour cream, parmesan cheese and shredded some cheese on top. I also added a can of kidney beans to the soup and some extra salt. My chicken stock was homemade and I had not added salt to it.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
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Reviewed: Jan. 15, 2007
Some times I consider making a different soup, but then I remember how consistently satisfied I am after eating a bowl (even 4 times a week), so it keeps me coming back to this one. Note: I usually soak the barley in a bowl of water while chopping and sauteeing vegetables to help it cook a bit faster. This is a great recipe to bring for a winter potluck at a chilly house.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jan. 7, 2007
Thanks for such a healthy and fabulous tasting recipe! I made this for my "diet" but couldn't keep my husband away from it. I will be making a double batch next time!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Dec. 5, 2006
This soup was delicious. I did add some dried basil and salt to it for a bit more flavour and also some tofu (extra protein). I substituted the celery for zucchini which was fine too. It was a great hearty soup for a winters night, and my husband loved it. I will definitely make it again.
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pam

Cooking Level: Expert

Living In: Paju, Kyonggi-Do, South Korea

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Mar. 11, 2006
Excellent - hearty and easy! I did not follow the recipes exactly but I felt the changes were not significant and I loved this soup. I substituted a 14 oz. can of beef broth for the chicken both because that's what I had on hand. I also did not use canned garbanzos - I cooked them from dry and used that (if you have the time, I definitely recommend). I used 1/3 cup barley and felt I could have gone up to 1/2 cup easily. I sauteed my veges in Pam and omitted zucchini because I didn't have it one hand.
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Home Town: Dixon, California, USA
Living In: San Jose, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Feb. 26, 2006
Nice. Bright and sort of sweet. I didn't have fresh tomatoes so just stuck with canned. Added cabbage towards the end and a dash of chili powder.
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Cooking Level: Intermediate

Living In: Hattiesburg, Mississippi, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jan. 29, 2006
Very good flavor. However, it produces a very brothy soup so if you're looking for something a bit more hearty, omit the water altogether and put 2 cups of the cooked soup in the blender, puree it and add it back ...
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Nov. 30, 2005
I doubled the batch and tossed it in a slow cooker with cabbage. I did not toss in the water, but did do the broth and it ended up as a stew rather than a soup. It was very hearty and quite delicious. Thanks
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jul. 6, 2005
I found this recipe because I wanted to make a soup using barley. Well, I could not be happier! This soup was very easy and tasty as well! Thanks for the great recipe. I will use it again!
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Cooking Level: Expert

Home Town: Natick, Massachusetts, USA
Living In: Barrington, New Hampshire, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jun. 28, 2005
Very good. Will make it again
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jun. 27, 2005
This is a great soup already, but I jazzed it up by using canned tomatoes with Italian seasoning in them (not stewed tomatoes, but you could probably use those, too); and by adding 1-1/2 tsps Italian seasoning towards the end of the simmer, a cube of chicken boullion, and a can of chick peas (could go with navy beans, too). Dee-lish!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jan. 3, 2005
I love this soup! Last time I added cabbage and leftover turkey. Vegetable broth instead of water gives a little more flavor - though I like it anyway. Very easy to make too and keeps well in the fridge.
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Living In: Soldotna, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jun. 9, 2004
Yum yum yum. I added white beans and chili powder based on a suggestion here. Very tasty, and the carrots (slice them long) add substance and unexpected crunch and flavor to tomato soup. There are plenty of leftovers (even after serving 3) and I'll definitely make this again.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.45 star rating.
Reviewed: May 6, 2003
This wasn't bad but it could have used some more spices. Per others, I did add some hot sauce to taste and added some shredded cabbage halfway through cooking. Still, I had to add some extra S&P to make it more flavorful. Maybe some chili powder would help? Made for a decent lunch with some grilled cheese sandwiches.
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