Best-ever Beef Barley Soup

From: Cakeflake

On Jun 16, 2009

Love the soup, very hearty. Don't know where to find a 38 oz. can of tomatoes so I use a 28 oz. can or 2-16 oz. cans (maybe why mine seems so hearty). The ketchup gives it a subtle but familiar flavor. Didn't seem like enough barley but one cup is too much, I wouldn't go over 3/4 cup. OK with ground turkey too.

From: flygirl #5

On Jan 25, 2009

..... I really wanted to like this but it just didn't do it for me. It came out more like a tomato-barley chili. If I were to make this again I would forget about the ketchup and tomato sauce and add extra broth. It was really too tomato-y. I appreciate you posting the recipe.

From: Kim D.

On Jan 20, 2005

This was great! Since I'm normally starving and can't wait long for dinner after I get home from work, I decided to put this in the crockpot before leaving for work. I followed the ingrdients exactly, expect that I reduced the amount of water to 3 cups (to make it thicker like a stew). First I browned the meat in a skillet until lightly brown on all sides. I then put all the ingredients in the crockpot. This cooked on "low" for about 9 hours and was so tender! I will definitley make this again. Thanks Janice for a delicious recipe!

From: TommyGato

On Aug 3, 2004

I haven't tried a tomato based beef barley soup before and this one was really good. I also left out the green peppers but added about 3/4c of frozen corn. Also, I cubed leftover steak and roast instead of using ground beef. This "soup" comes out very thick, like a stew, and can scorch if you don't watch it. I added more water as it simmered and still had a nice thick soup. Thanks for posting this, I think it lives up to its name.