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Recipe Summary
Ingredients
10
Original recipe yields 10 servings
Directions
Nutrition Facts
Per Serving:
404 calories; protein 20.8g; carbohydrates 28g; fat 23.5g; cholesterol 60.8mg; sodium 85mg. Full Nutrition
Most helpful positive review
This soup was so good I couldn't sit still and eat it! I am a picky eater however and I don't care for lots of things so I left out the mushrooms thyme and mixed vegies I just added extra carrots and potatoes. I also added a little extra liquid at the end as it got real thick. I served it with crusty bread and a fruit salad-awesome! Read More
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(63) Most helpful critical review
Felt the soup didn't have a lot of depth to it. I added a tin of crushed tomatoes and about a tablespoon each of thyme parsley and a couple of bay leaves let it simmer for an extra couple of hours then it was good to go. Good base recipe but needed the extra herbs. Thanks. Read More
Helpful
(7) Reviews: Most Helpful
This soup was so good I couldn't sit still and eat it! I am a picky eater however and I don't care for lots of things so I left out the mushrooms thyme and mixed vegies I just added extra carrots and potatoes. I also added a little extra liquid at the end as it got real thick. I served it with crusty bread and a fruit salad-awesome! Read More
Helpful
(63) My family loved this! I did make some slight changes though. I omitted the frozen vegetables and instead added a handful of fresh string beans snapped into small pieces. I also added a tablespoon and a half of chicken boullion (granules)for a little more flavor. This recipie was easy healthy & hearty. Thanks! Read More
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(45) 
Really nice soup. I didn't use mushrooms (hubby hates them) and I honestly didn't miss them. I did find that the beef taste needed a bit of a boost so right at the end of cooking I added a shot of beef base concentrate. That was exactaly what the receipe needed. Next time I think I will start with 3 cups of chix stock and 2 cups of beef stock to approximate what I did this time. Read More
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(40) Advertisement
My husband says he s a meat and potato man. He says soup doesn t fill him up. He likes this!!!! I sauté the vegetable along with the meat and warm the broth in the same pan to use the drippings. This is definitely a keeper. This works great in a crock pot. Read More
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(17) i thought this soup was really good. i cooked the barley first because i didn't have the quick cooking kind. i also added some celery and a little more chicken broth at the end because i thought the soup was too quick. yum. Read More
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(15) 
As with all recipes I first try them 'as is' even if I've read other reviewers' comments. The soup is thick almost no broth not as flavorful and the beef is still chewy though the vegies are perfect. Next time I stewed the beef in advance so it holds its shape but falls apart when bitten into adding it and the juices in last 20 min to warm and integrate. I used 4 cups of beef broth and 3 cups of water. I prefer more carrots so I used 2 cups and omitted the mushrooms and frozen vegies. It was perfect. I still give Melanie kudos for providing a good base recipe! Read More
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(14) Advertisement
Great recipe. We loved it. A definite keeper. No need to change anything. Read More
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(10) 
doubled the broth and it was still stewy, so added a little more while it simmered and voila, soupy. sweet potato instead of white, added celery and parsley and oregano. turned out very colourful, tasted great. thanks! Read More
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(9) Felt the soup didn't have a lot of depth to it. I added a tin of crushed tomatoes and about a tablespoon each of thyme parsley and a couple of bay leaves let it simmer for an extra couple of hours then it was good to go. Good base recipe but needed the extra herbs. Thanks. Read More
Helpful
(7) 
