Reviewed: Feb. 19, 2007

Easy and delicous -- but I made a few changes: for 5 hrs. I slowcooked 2 1/2 lbs. stew beef - cut up with a big dash of worcestershire sauce, garlic and basil; 5 cups beef broth (because I couldn't get the 6th cup to fit in my crock pot); italian frozen veggies (cut up a little); definitely keep the stewed tomatoes and cut up onion, a small can of corn and a small can of peas. I cooked the quick barley separately (and left in the 'fridge until the last heat through.) I will make this recipe until May (because that's when the snow melts around here!)

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Reviewer:

Ellie A

Reviewed: Jan. 11, 2007

This soup was very easy to make. I didn't have any stew meat on hand but I did have a london broil which I cut up to one inch cubes and followed the rest of the recipe and I doubled the liquid ingredients. When it came time to taste test, I thought that it missed a little something. I reviewed other recipes and noticed that tomatoes or tomato sauce was added. I used a can of tomato sauce and let it simmer a little longer. If you like liquid in your soup, I would definitely double or triple the liquid ingredients because the barley does like to soak it up. Everyone loved this soup and requested I make it often.

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Reviewer:

moonxfive

Cooking Level: Expert

Living In: Atlantic City, New Jersey, USA

Reviewed: Dec. 28, 2006

I liked this recipe a lot especially with all the veggies that are in it I cooked it in a crock pot for the flavors could cook up more and to avoid scorching it's a nice way to warm up on a chilly day

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Reviewer:

Johnnie Mendenhall

Cooking Level: Intermediate

Home Town: Camden, Alabama, USA

Living In: Lansing, Michigan, USA

Reviewed: Oct. 19, 2006

Really nice soup. I didn't use mushrooms (hubby hates them) and I honestly didn't miss them. I did find that the beef taste needed a bit of a boost so right at the end of cooking I added a shot of beef base concentrate. That was exactaly what the receipe needed. Next time I think I will start with 3 cups of chix stock and 2 cups of beef stock to approximate what I did this time.

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Reviewer:

JulieLegg

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: Falls Church, Virginia, USA

Reviewed: Mar. 2, 2006

My family loved this! I did make some slight changes though. I omitted the frozen vegetables and instead added a handful of fresh string beans snapped into small pieces. I also added a tablespoon and a half of chicken boullion (granules)for a little more flavor. This recipie was easy, healthy & hearty. Thanks!

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Reviewer:

Sam

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Staten Island, New York, USA

Reviewed: Apr. 3, 2005

Loved it! It was great to be able to make it on the spur of the moment, without using the crockpot!

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Reviewer:

DENYSE2

Reviewed: Feb. 23, 2005

My husband says he’s a meat and potato man. He says soup doesn’t fill him up. He likes this!!!! I sauté the vegetable along with the meat and warm the broth in the same pan to use the drippings. This is definitely a keeper. This works great in a crock pot.

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14 users found this review helpful