By ratherbeswimmin' on November 16, 2002
Photo by Pismo
Photo by Pismo
"Another family favorite."
Serving Size: 1 (567 g)
Servings Per Recipe: 8
"I tried this soup out on my family, not really sure what kind of reaction I would get. We all need our cages rattled every now and again. They thought it was delicious and so did I. I went ahead and used the whole 6 oz. can of tomato paste and it gave the soup a stronger tomato flavor which we liked. It may have added to the thickness but we tend to like thicker soups as opposed to thin. This is a very hearty soup with well-balanced flavors that we will enjoy year round. Thanks Nurse Di."
"This is a rich and delicous soup I could crave. I had to use a green pepper instead of red, didn't have one, but the rest was the same. Awesome, especially on these cold winter days.<br/>Thanks for the yummy recipe!"
"Wow, this was a winner and packed with flavor. I made this exactly as posted, using just the 5 cans of broth. I think the addition of the sun-dried tomatoes and red bell pepper really amped up the flavor. A healthy, hearty soup that is definitely a new favorite."
"This recipe is delicious and was a loved even by my fussy eater. Reading the reviews first I decided on putting in 1/2 a bottle of beer and I opted out of using celery, I also didnt use as much stock either and I served it on top of mashed potato and sweet potato...yummo!"
"This soup, as another reviewer mentioned, is a great starting point for creativity and flexibility! I didn't have sundried tomatoes (I am sure it would be even better!) and used a yellow pepper and only 1 onion. I used vegetable broth to make this vegan, and use 1 big can diced roasted tomatoes instead of the crushed. And... completely omitted the tom paste because I didn't want to open a can for only 2 Tbs. I added a bunch of fresh spinach at the end. This may be the last cool day before spring and I'm glad I tried this yummy soup! Thanks!"
"Perfect! I did use 1/2 beef broth and 1/2 vegetable broth. And don't laugh, my friend fellow chef, always adds a bottle of beer to his lentil soup. So I did, I reserved 1 cup of the beef stock until the end, but it was thick so I added the last cup of broth back in. Love the mix of lentils and barley. Excellent recipe!"
"This soup was outstanding. I only used 1 TBL oil and added a little PAM. I also used the whole jar of sundried tomatoes. Instead of seasoning with just salt at the end, I used a little salt and a few beef boullion cubes to deepen the flavor. It kept us full all day long and is very Weight Watchers friendly. This will be a great staple in our house! YUM! THANKS!"
"Excellent. I used veggie stock to keep it vegetarian. Everyone loved it."
"Good, basic, healthy soup. Makes a whole pot full, at least 10 or 12 servings I would say and I added more stock at the end to thin it out a bit. Tasty and easy to do with a food processor helping chop. I think I will also add different things to it each time I serve it, maybe some chicken once, some ground beef once, etc."
"I made this soup today because I was trying to find healthy stuff for my husband and I. I didn't want to give this a star rating because although there was nothing really wrong with the taste, it was just like a vegetable beef soup and neither of us are real big fans of that type of soup. It's definitely edible and I wouldn't change a thing about it. It's great for the type of soup it was meant to be."
"This is a excellent healthy soup. It makes a huge amount and can serve as a great base. Once made you can add something different everyday and have a very healthy dish which is a little bit different. So far I've added left over chicken and corn. I think I will add some cilantro with chicken and another time try kidney beans. I have three 32 oz containers in my freezer after having 4 bowls of it. I did use Knorr Beef Bouillon which was tasty but after making the soup and looking at the ingredients I was dismayed, as the main ingredients are salt, msg,beef fat& partially hydrogenated cottonseed oil in that order. I will use something else next time."
"What a delicious soup, although mine turned out more like a stew which was fine with the family. I'm trying to eat healthier, and with this recipe I didn't even miss not having meat. There was about half left over, so I'm freezing it and will have it for another dinner next week, along with some crusty rolls. This is a terrific recipe - one the whole family loved, even my 10-year-old fussy eater. MMMMM!"
"This was excellent. I burned my mouth because I couldn't wait for it to cool. My girlfriend loved it, too."
"I made this soup a couple of months ago and forgot to review. What reminded me is that I heated up some of it that I had in the freezer for lunch today. It's delicious. My dried tomates were not packed in oil, so I reconstituted them in hot water and I used homemade chicken stock rather than beef broth. I stuck to the recipe pretty faithfully other than that. This is a lovely soup to have on stand-by for a chilly day. Thank you very much for sharing this recipe with us. "
"It was simple to make and tasted wonderful. Even my toddlers gobbled it up. Made me feel like a good mom! So healthy and filling. I had a friend offer to pay me to make her a pot to take home. I did switch to Chicken Broth and didn't have any sundried tomatoes on hand. "
"Absolutely fantastic! I used canned chicken broth instead of the beef broth and used the olive oil the sun dried tomatoes were packed in to saute the vegetables. Will definitely make again."
"I LOVE this soup. One of the best !! I added some red chilli pepper to spice it up a bit. YUMMY."
"I used Wylers beef granules instead of beef broth, 2-15 oz cans of diced tomatoes instead of crushed tomatoes and used 1 tsp of salt and 3/4 tsp of pepper. I'm glad I don't have to share this soup with anyone!!"
"Be forewarned: This makes a LOT of soup! Luckily its delicious, so that shouldn't be a real problem! I would say there might be more like 10-12 main dish servings in this whole recipe. I followed the recipe exactly, except I used half pearled barley and half hulled barley (a healthier form of barley that still has its bran intact) and left off the fresh parsley, but rather served with some freshly grated parmesan at the table. I did only add 9 cups of broth, because we like a thick soup, which worked very well. Very tomatoe-y and very hearty with all the vegetables and the lentils and barley. I thought the bell pepper was a nice touch- often soups like this just include celery, carrot and onion (or leeks). Next time I may add a sprinkling of red pepper flakes (or I guess to some of the leftovers!) We were starving after standing outside for near an hour watching the lunar eclipse, and this filled us up wonderfully! Wonderful flavors- a great hearty soup! Thanks NurseDi!"