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Beef Barley Vegetable Soup

Reviewed: Jan. 29, 2012
Health reasons require that I remove all salt. I considered other review suggestions before I embarked with taking "liberties" with this recipe. In spite of my personal recipe contortions, it turned out with that wonderful flavor that I remember from beef barley soup. With the bonus of significant salt reduction! Here goes: I used a cast-iron dutch oven on the stove top, rather than the crock pot. Omit H2O, sugar, bullion, salt, and tomatoes. I used 1 1/2 lbs chuck roast, trimmed & cut to bite sized. Browned meat in the (hot) oil. Added my substitutions, and the remainder of recipe ingredients. I used tomato paste 1TBL (increase fluids additional 2 cups). Changed Black pepper to 1/2 tsp, added thyme 1/2 tsp. Used beef stock (from scratch), rather than H2O. Considered using Worcestershire, not used. Instead I used 8oz cremeni mushrooms, finely chopped). Added one finely chopped potato, with skin on. Had only frozen peas, subbed for mixed veggies. Brought covered dutch oven to boil. Reduced heat, & simmered for 1 hour. Discarded bay leaf. Add Barley cooked about an hour longer, or until barley done. Very flavorful Beef Barley soup. Will definitely make again. Thank you for sharing!!
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