Reviewed: Mar. 7, 2011

It was okay I guess. It seemed very rich making us unable to eat much of it. I would add the cabbage at the last 20 minutes because it wilted down to almost nothing. I used rice instead of barley and it turned out okay. Hey, but it is an inexpensive meal.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

ThomasM

Cooking Level: Intermediate

Home Town: San Bernardino, California, USA

Reviewed: Jan. 16, 2011

Husband liked it a lot but no one else did.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Jamie

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Reviewed: Jan. 9, 2011

Wish there was an option for 0 stars. This is not an inexpensive soup (barley, ham) to make and there is NO flavor to it. If you decide to make it, consider adding some Frank's Red Hot for flavor.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Wendy

Reviewed: Jan. 4, 2011

This was just OK. I will not make it again. I agree with a couple of other reviewers that it was bland- nothing special. I tasted it at the point that it should have been ready to eat and I didn't care for it. I added a can of diced tomatoes, 1/2 cup of white wine, a bit of cayenne, bay leaves and some garlic powder. Even with the "goosing up" it wasn't great. My family agreed.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

BusytwoJ

Reviewed: Oct. 31, 2010

I added a few more carrots and celery just because I like them!!! This soup was so good, I am so accustomed to adding tomatoes I kept looking at it and wondering - should I or shouldn't I. Didn't, but I did add 1 serrano chili for the added heat/flavor. Thanks for such a great and easy recipe!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

HEART2HEART

Cooking Level: Intermediate

Reviewed: Jun. 27, 2010

I made this exactly as directed with great results. This is a very filling soup and makes more than 6 servings, even with a very generous bowl of soup. I'm sure the leftovers will be even better.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

erz2002

Cooking Level: Intermediate

Home Town: Dover, Pennsylvania, USA

Living In: Dillsburg, Pennsylvania, USA

Reviewed: Apr. 27, 2010

This is a very easy soup to make and the flavor is wonderful

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

SANDYJ

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: North Huntingdon, Pennsylvania, USA

Reviewed: Apr. 24, 2010

I used this recipe to create one of my family's favorite soups EVER! I made the changes based on my family's needs and it turned out great. We have a diabetic in the family, so I left out the barley (to decrease carbs) and added 1/2 of a chopped rutabega (for some potatoe-like texture). I would HIGHLY recommend this! I used 6-7 cups of chicken broth, not cans, just to cut back on opening so many cans! And, most importantly, I added A LOT of cracked black pepper, as one reviewer noted. The pepper completely makes this soup. Its wonderful!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

dreamer

Reviewed: Apr. 7, 2010

this is a really nice soup. It makes Alot though. i did use less cabbage because i could only fit so much in the pot. I left out the barley do to my bf hates it, and i totally forgot the parsely. I did add a little salt. Very filling and pretty low calorie.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CupcakePolly

Cooking Level: Intermediate

Home Town: Waycross, Georgia, USA

Living In: Monroe, Michigan, USA

Reviewed: Mar. 4, 2010

Surprisingly Wonderful! I followed another reviewer's suggestion and sauteed the garlic, onion, and celery first. The broth has a really good flavor. I can't wait to make it again.

Was this review helpful? [ YES ]
1 user found this review helpful