Great Soup!! I really enjoyed flavor of soup. I could not find beef bouillion at the store, so instead I replace with beef base powder and also used thinner meat to cook and it only took an hour to cook and boil in soup. Overall great recipe!! Thank you very much!!

Everyone who has tried this recipe simply RAVED about it! It is AMAZING!!! Must cook!

I made this soup for the first time today.I made it with a tenderized steak which i browned first then cut in up into small bite size peices, i threw everything else into the slowcooker, i used a carton of beef broth plus 2 cans of consume, i put a little over 1/2 cup of pearl barley in 2 hours before it was done, i only had half a bag of frozen veggies left and i threw them in that was plenty enough, And for the taste it was wonderful!! I will be making this every couple of weeks or so!

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!!

This is so tasty. It's the first time I have cooked with barley. I couldn't have been more satisfied with this soup - it's a keeper for sure in my house!

OMG, this was awesome. Like others suggested, I just put everything (except for barley and salt) in the crockpot at once and cooked on low for 10 hours. Instead of the recommended veggies, I used one bag frozen peas, one bag frozen corn, one onion, one bag baby carrots chopped, one can stewed tomatoes. Also added Worcestershire sauce and garlic powder. The second time I made it, I left out the sugar and oil and missed neither one. I also threw in some cubed boiled potatoes the second time in place of barley because I was out of barley. Prefer the barley but potatoes were fine. Love, love, love this soup!

Kid approved

Especially when following the advice of previous reviewers, this is a super easy recipe. I sauteed an aromatic of onions, garlic, and carrots (I dislike celery) and then dumped everything (save the barley and mixed veggies) into the crock pot. 10 hours later, I cut the meat and added the barley/veggies. This is good, but a bit bland for my tastes (and I even added a glug of red wine and some worchestershire sauce to the broth). While it wasn't my cup of tea, I have a feeling my gram will love this! Thanks for the recipe, MAROC!

Just a very easy to make and delicious soup.

This is a very good soup. It is thick, but that's what we prefer. I had never used barley before but we like it. My husband said it's a keeper and I agree. I certainly will be making it again. Thanks for sharing.