Reviewed: May 11, 2012

Calling this dish a stew is correct, really thick . Next time I would rinse the cooked barley before adding to the pot. Also use more chicken broth and add a can of mixed beans. And some more spices to kick it up a bit. I would make it again.

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Reviewer:

BramptonMommyof2

Cooking Level: Expert

Home Town: Hamilton, Ontario, Canada

Living In: Brampton, Ontario, Canada

Reviewed: May 14, 2011

This was yummy, but too eaily overcooked for our family chaos. Gets a bit mushy if not stopped at right time - and that makes freezing/reheating a challenge later.

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6 users found this review helpful

Reviewer:

PinchofThis

Reviewed: Jan. 11, 2011

Good and healthy. Easy to swallow.

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4 users found this review helpful

Reviewer:

MataHari22

Cooking Level: Expert

Home Town: Staten Island, New York, USA

Living In: Muncy, Pennsylvania, USA

Reviewed: Nov. 5, 2010

Good flavor, I added 1/2 a can of left over vegetable broth to make it a little more soup-like. Doubled the mushrooms and white wine. Needed something salty - I added parmesan to my bowl. Freezes well.

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Reviewer:

LBARB001

Cooking Level: Intermediate

Reviewed: Sep. 13, 2010

Very good. I like broth so I added 3 additional cups of chicken broth.

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5 users found this review helpful

Reviewer:

75206

Reviewed: Sep. 6, 2010

Following the recipe exactly, it's ridiculously bland. However, with a couple changes, we inhaled it. Used chicken broth in place of water to give it some flavor and used waaaay more than three cups. Just kept dumping it in as needed. Doubled the beans, and did not drain the beans or tomatoes. Used a lot of spinach, fresh rosemary, and used my favorite, Beecher's Flagship cheese on top. Pair with bread and you're in heaven.

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Reviewer:

heathertup

Cooking Level: Intermediate

Living In: Silverdale, Washington, USA

Reviewed: Aug. 21, 2010

Very good will make again. I left off the mushrooms and red pepper flakes since those are not favorites in our house, but other wise a great and tasty soup with lots of flavor! Yumm. I would have given it 5 stars if it didn't have the mushrooms and red pepper flakes.

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Reviewer:

Amber

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

Reviewed: May 10, 2010

Great vegetarian meal. I added extra mushrooms & spinach, added some black beans & corn and an extra little bit of spice. Leftovers taste great. This is a keeper.

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Reviewer:

MaryannB

Reviewed: Jan. 13, 2010

I made this recipe with turkey broth I had on hand and my husband and I liked it very much. I like the consistency and serve it as the meal, or as a side dish. I did add additional water only to keep it from burning while keeping it warm in the skillet, used fresh rosemary and added salt and pepper after tasting the finished dish. I did think it needed an additional spice flavor but I wasn't sure what. After reading the reviews I think I will add some oregano or basil next time, or try some cajun seasoning. I plan to include it in the rotation.

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Reviewer:

cookin'gal

Cooking Level: Expert

Home Town: Buffalo, New York, USA

Living In: Syracuse, New York, USA

Reviewed: Dec. 26, 2009

This was delicious! As stated, it is even better the next day so makes for the perfect prepare and take to lunch soup. The most common substitution I make with all soups is to use an herbal tea in place of the broth, a great way to add some nutrients and cut back on sodium.

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5 users found this review helpful