24 Reviews

This is one of my favorite soups to make! I normally use a bag of mixed veggies to replace the carrots, celery, peas, and green beans. I use a can of diced tomatoes and 2 boxes of beef broth to make prep easier, and I always double the barley. I like my soup thick and hearty! Served with some warm bread, or a grilled cheese sandwich, this is just delicious.

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emcglone1979 April 04, 2010

Wow! The paprika, bay leaf and thyme combine with the beef to make a delicious soup. I didn't use peas or potatoes, so I added some turnips with greens. I waited until the end to add the salt and pepper, and finished with 1 teaspoon fresh thyme from my freezer. Thank you, Ziggy, I'll make this again.

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mianbao October 01, 2003

carrots need to be put in long before the last 30 mionutes of simmering.... still hard, and potatoes if used should be put in about and hour before finishing up.... have cooked this low sodium soup three times already and found the above needed to be added sooner than the last 30 minutes....in fact had it tonight for dinner..... good luck with my change

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James Albin October 28, 2001

Don't like the potatoes. But otherwise this is good.

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cuppycakes January 19, 2015

My Om%u0101 made the best vegetable beef soup, but never wrote down a recipe. The ingredients for this soup looked right so I cooked up a batch. Not quite the same, but very good. I did substitute crushed tomatoes for the chopped. (Can't handle that texture!) I%u2019ll certainly make it again and see if I can%u2019t tweak it just a bit closer.

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SweetsLady + 3 March 04, 2012

Great soup. I had left over beef and stock so used that and followed the recipe very closely. After I got home I added the veggies and let it cook. Very easy and great flavors.

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adopt a greyhound December 16, 2011

This is an superb recipe! Of course us cooks make the thing exactly as published, then we "tweek" it to our needs in subsequent makings. I make about 3 gallons at a time and after my family has our dinner, I divide it up into plastic containers and freeze most of it. BTW, Deer and Elk work as substitutes for beef and taste excellent! This is really, really tasty!!!

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Chief T July 01, 2011

This is a great recipe! I made it with store-bought beef stock and added a little more tomato, because they came in a larger can, and doubled the barley. It came out fantastic. I did, however add the vegetables long before your recommended half hour, just so they'd be cooked. I'll make this again, for sure. Thank you for posting it, and thanks to the review by emcglone1979 for suggesting the doubled barle.

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Chef Bryn May 13, 2010

great recipe. I didn't have any stock or bouillon so I browned the meat in a pan, then sauteed the onions a bit in the same pan. after that I de-glazed the pan with just plain old water and used that for the liquid. turned out great!

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1019762 January 18, 2010

This is a very good recipe. I DID tweak it a bit. To reduce the sodium I did not use bouillon cubes. And i used beef broth in place of the water. Other than that I pretty much stuck to the recipe! YUM!

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DEBI C. October 12, 2009
Barley Beef Vegetable Soup