Barley Beef Vegetable Soup

From: Chef #697294

On Oct 12, 2009

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!

From: 2hot2handle

On Apr 28, 2009

So yummy! Great comfort food. Here are the changes I made: I used beef broth because I didn't have a soup bone. I seared the beef in a bit of olive oil and seasoned with salt and pepper. Then I wiped down the skillet and sauteed the onions in a little butter before adding them. I used tomato sauce instead of diced tomatoes because my kids prefer smoother soups. I added the carrots, celery and potatoes one hour before finishing and the frozen veggies (beans and peas) about 30 minutes before. Finally, I used small pasta because I didn't have barley, but I suspect barley would be better (heartier). Thanks for sharing this great recipe!

From: Chef #271347

On Jan 11, 2008

This is a really good-for-you, old fashioned soup. And so easy! I omitted the thyme and tomatoes as I didn't have any on hand, and this is great. My husband loves it and has it in a thermos on cold days. Don't be afraid of all that paprika! It makes it!!

From: Jitter_Bug

On Jan 16, 2009

This is sooooo.... good. Used frozen mixed veggies... I have stomach cancer & have trouble holding food down. Believe me, I ate more of this than anything I've been able to eat in a long time. Thank you, ziggy, for sharing a heart warming (& stomach settling) soup. I'm very grateful.