I loved this recipe....simple staple. I used tri tip that was on sale instead of ground beef, added some Worcestershire & corn also. I made it in the slow cooker for about 8 hours and ate it for days. :) Thanks!
I liked this soup. I doubled the water, bouillon, barley and spices. I kept the beef and veggies in the same amounts as the recipe specifies. It was still a very thick soup once the barley expanded.
This was a fabulously easy & great tasting soup. I leave out the barley because it absorbs all the liquid & I didn't add the tomatoes & the Kitchen Bouquet until the vegetables were done, breaking the tomatoes up & cooking a few minutes till they were heated and that worked best. If you can't find Kitchen Bouquet you can use "Maggi" Seasoning Sauce & it's just as good. I had a recipe similiar to this years ago & lost it. Was thrilled to see this one & will hang on to it.
This is a great, basic soup, made even easier by the fact that I had a lb of cooked ground beef already in the freezer. I did increase the water by double, perhaps even triple, and also increased the spices, bouillion, barley, & vegs accordingly, in part because it was very thick and in part for reasons of budget and economy. I don't normally add the tomatoes at the beginning because of the red 'foam,' but it combined with the other ingredients to give it a real "autumn" look. Dh and the kids loved it and all had seconds...the kids enthusiastically finished the rest for lunch the next day and wanted to know when I was making it again. ;o) Dh asked that I add green beans and corn, though I may not do the corn due to the starch already present in the barley and potatoes. But I will definitely be making this again ~ thanks!