This is excellent stuff! I have my own recipe for beef barley soup posted here, and I actually like this one much better than mine - less work too! A few changes I made - I didn't measure the veggies, just chopped up a bunch and dumped them in. I used 3 stalks of celery, 4 carrots, and about 3/4 of a very large onion leftover from last night. I had no green pepper in the house so I skipped that. I added a package of au jus mix because I always do to beef and barley soup, it just adds something to the taste I love. Because of that, I skipped the salt. Also, I used 4 c. beef broth and about 2 c. water, and skipped the beef boullion, both since I used more broth than called for and to keep the saltiness down because of the au jus. I opted not to thicken it - it was just right for us. This filled my 5 qt. crock to the brim - I'm so glad I didn't try to use my 4 qt.! I think I will actually replace my recipe with this one, so good!
This is a good soup. I used chicken broth and only 3 cups of water since I wanted a more stew-like consistency. I added some freshly ground pepper just before serving too. It made 4 generous portions and was very tasty. BF loved it. Thanks so much.
I followed this recipe to T, adding fresh chopped mushrooms. There is no where near enough barley. I let it cook for 13 hours on low, and added 2 T of cornstarch hoping that would thicken it and the barley might puff up more. Now I am cooking another cup of barley on the stovetop to add to the crockpot. If I made this again I'd use at least a cup less of water, and I'd put it in at least 3/4 cup barley.
So yummy. Made as directed except I didn't have an onion so I used 1/4 cup dried, minced onion. And did not use the corn starch. The consistency was just right without it. Will be a regular this winter.
YUMMY! Made for My 3 Chef Nov2009. Wonderful flavors. I usually make my beef barley on the stove but neded something to come home to after DH did wood and I watched. :-) Well helped some. I doubled the recipe in a 7 qt crockpot except for the barley did 3/4 c instead. Wond3rful flavors, great broth. I added the corn startch in as directed and stirred gently. ( hint- took some broth out and put into a mixer cup, added corn starch to it and shook vigorously, then stirred into soup so no lumps. I must say never used ketchup before but it gave a nice hint of tomatoe flavor but not too much. That taste you try to figure out and then say hmm tomatoe? Thank you Chippie, this will be a regular rotation for the winter. We all loved it very much.
layered everything in and left it til it was ready.. it was THAT easy. Added leeks as well. Yummy and a big big hit. Thanks for sharing.
This soup had a really good flavor. I don't like onions or green peppers, so I used a bag of frozen mixed vegetables, and a lot of fresh mushrooms. I also used only four cups of water because five wouldn't have fit in my crock pot. I served it with turkey pita sandwiches, warmed in the oven.
My family loved this soup and this past week I have made it twice. I added about 4 medium sized potatoes and just used dried parsley. I used a 900 ml can of broth and 2 cups of water and 1 tsp of soup base. Thanks for such a crowd pleasing recipe.
This is a wonderful, easy recipe. The flavors are really rich, and everybody in the house finished it in record time! I followed the recipe as written with one exception: I added a little fresh garlic that I wanted to use up. Thanks for the recipe Chippie, it will be a regular on our table.
Oh-h-h so rich and beefy!I used leftover pot roast, added some mixed veggies and as one reviewer suggested I added some Lipton's Onion/Mushroom soup mix. This was so good and ready when we wanted it in the crockpot. Thanks, Carole in Orlando