Beef Barley Veggy Soup – Crock Pot
About This Recipe
“A very good hearty soup, serve as a meal with crusty rolls. Freezes well.”
Ingredients
Directions
Reviews
“Another good one Dorothy.I love barley and beef goes with it naturally.Next time I will try it with beef stock instead of just water.Thanks for another one Dorothy”
“This stew is delish–I have made it twice and both times it took only about 7 hours to cook.I used venison instead of beef and substituted 3/4 c. of the water with 3/4 c. of a dark beer for flavor and tenderizer.YUM!”
“I left out the water and used 5, 14-1/2 oz cans of beef broth, just because we like a soup with lots of liquid. I only had regular tomatoes, so I added 2 T minced garlic. This is wonderful! SO much flavor! It made a large pot full, so I froze enough for another meal. Thanks for a great recipe, Dorothy! :-)”
“Dorothy, you never cease to amaze me!This soup was really good.I chopped the veggies chunky and added some sliced garlic. It seemed like a sin not to. :o)My only complaint is that the thyme was a little too strong for me.Next time I make this I will either cut it back or leave it out. If is weren’t for that, definately a 5 star recipe in my book!Thanks for another great recipe! “
“A delicious recipe, good on those cold nights!”
“Thought it was ok.. but came out as more of a stew than soup.”
“this was awesome, i have tried a few recipes this one is by far the best. i work in a cafe and made some for my boss on a cold day and she said it was better than her mom used to make (dont worry i am not selling this recipe).My own mother also said it was better than hers.”
“Really yummy – I made a couple of changes but I don’t think they changed the overall concept too much.We used a large can (48 oz.?) of tomato juice insted of the canned diced tomatoes and tomato sauce (my kids hate chunks of tomatoes) and beef boullion insted of beef broth.I left out the thyme to taste later and then forgot to add it in – was wonderful anyway.I added about 1 large teaspoon of crushed garlic since I put garlic in everything.I served it with fresh sourdough rolls.VERY GOOD and i’m sure i’ll make it often.”
“Sorry, but didn’t really care for this one. It had a lot of broth and something was off a bit with the taste…but can’t pin it down.I used whatever veggies I had on hand.Does make a ton…had to put most in the freezer.”
“I wouldn’t say I am a huge fan of veggie soup, beef or otherwise, but this was a good recipe.I changed it a lot based on what veggies I had.I left out the green beans and corn and celery…I didn’t have them.And I added strips of cabbage b/c I had it left over from something else.I also added some italian seasoning to the soup.”
“This was so good!I doubled this back in January for my family and a friend’s family.My friend called the next day for the recipe!I love that it freezes so well, though I find that we need to add more broth when reheating it.Thank you for sharing!”
“This was very good! I’m glad I tried this. I have a 5qt crock pot and I couldn’t fit everything in the pot. I left out the green beans and one of the cans of diced tomatoes and it was full to the top. We also can’t buy tomatoes with garlic here so I added three cloves of minced garlic. I will definitely make this again! Thanks for posting!”
“Fan-freaking-tastic.No need to freeze because it never lasts that long.Tried it with fresh thyme and dried – fresh is DEFINITELY better.Added Maggi’s seasoning for some kick.*Yum!*”
“Wow I made this leaving out some veggies because my husband doesn’t like them, but I did add a little wine for taste. My mom was here for dinner and we all enjoyed it!! So good made extra to freeze. :-D”
“I thought for sure that my husband would love this soup, but he only had one serving and didn’t have much to say about it. For me, I thought it turned out okay, but I don’t eat beef very often so I don’t think I’ll be making this again.”