Slow Cooker Fresh Vegetable-Beef-Barley Soup Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jun. 27, 2015
This was very flavorful compared to other beef stews that I have tried! I didn't have V8 juice so I substituted with beef broth. I doubled the amount of liquid to 24 oz bc I wanted more liquid in the soup. I didn't add mushrooms either and there was some liquid left but not a whole lot. Great recipe, thanks!
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Photo by Captainbiscuitt

Cooking Level: Beginning

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Photo by mkstevens09
Reviewed: Nov. 14, 2014
This turned out to be more of a stew than a soup, which I actually personally prefer, but if you want soup you will need to add more liquid. I made this as written, although the only tomatoes with garlic I could find were fire-roasted, but it still worked out well. This was great to leave in the crockpot all day Sunday while we worked outside and then come back in to a warm meal. I served it with Cheddar Cheese Muffins from this site. The leftovers re-heated well.
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Cooking Level: Expert

Home Town: Ortonville, Michigan, USA
Living In: Lake Orion, Michigan, USA
Photo by Lela
Reviewed: Feb. 5, 2013
We liked all the fresh vegetables and the meat was flavorful. I did have to add 2 cups of beef broth because the barley soaked up the liquid even though it cooked for less time then required. ( 6 and 1/2 hours.) We also tried the spicy version and it was a bit too spicy for everyone in my family. I would definitely make the stew again. Next time, I will add 2 cups of beef broth and use just the tomatoes with the garlic.
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Photo by Lela

Cooking Level: Intermediate



 
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