17 Reviews of Barley Beef Vegetable Soup

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.

From: Tree in Utah

On May 23, 2004

This a great recipe. But I would make a few changes. I would first replace the stewed meat with round steak trimming all fat off. Cut it in 1/4 inch pieces and saute with your salt and pepper in a lite oil till brown, leaving rare.(drain drippings) I would also saute the onions till they are see threw stirring constantly in 1-2 teaspooons butter or oil. Combining water, meat, onions, barley, thyme, paprika,and bay leaf,(remember the salt and pepper was added to the meat as it was sauteed)cover tightly and cook slowly 1 hour 15 minutes. This is when I would remove the lid every so often to skim the fats off the soup, using a fine mesh stainless steel strainer. If the onions are in the strainer and you wish to keep them in the soup tap the strainer in sink till only the onion is left,rinse only if you have to, return onions to soup. Stir in tomatoes, carrots, celery,(if using fresh peas and green beans add them to the soup now,if your using frozen or canned add them 20 to 30 minutes before cooking time is finished,) cover and continue cooking for 45 minutes or until meat is tender and vegetables are done. Serve with a dinner roll.

From: James Albin

On Oct 28, 2001

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

From: mianbao

On Oct 1, 2003

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.

From: mmlwjr

On Oct 10, 2003

I tried this it is easy & good, I did not add the peas & I used left over roast beef the flavor was fantastic cm

From: Melody L.

On Sep 26, 2007

Excellent soup. I made this last winter and I can't wait to make it again.

From: Kate57

On Oct 30, 2006

Thank-you. This made a very good soup on a very chilly ND day!

From: Meg Sweetland Baker

On Apr 6, 2008

This was a very nice soup. I like barley, so I doubled it. Nice and easy soup to make, and it will last my family of 3 for a while!

From: LizbethGrace

On Mar 7, 2005

I recently made this recipe and it turned out very good. I thought I had more roast beef left over than I did, so I had to use hamburger. I wasn't too sure about that, but it wasn't too bad (would've been better with stewing beef or steak, but i was without a car that day, so what can you do?) I also thought I had boullion left in the cupboard that wasn't there when I went for it, so had to settle for the gravy from the left over roast beef dinner. It wasn't the nice clear soup I had envisioned when I started out making this recipe, and I thought it might be a bit bland, but my family assured me that it was very good. I can't wait to try this one again with all the right ingredients!