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My review
Beef and Barley Soup III
BarbCA
"This is what I consider the ultimate beef soup. Great on a frosty day. For beef stock, I use 2 1/2 quarts water and 6 teaspoons beef base. Also, use inexpensive red wine. No need for the good stuff here, and cheaper actually works better! Try with leftover pot roast."
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Ingredients
servings 230Original recipe yields 12 servings
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Directions
{{model.addEditText}} Print- In a large pot over medium heat, combine the oil, onions, celery, carrots, and garlic. Saute for 5 minutes, or until tender. Add the beef stock, barley, bay leaf and thyme and simmer until barley is softened but not mushy. Add the wine, potatoes and beef.
- Add the browning and seasoning sauce now if you want your soup to have more of a brown color. Simmer another 15 minutes and add the cabbage. Allow to simmer another 15 minutes, or until all vegetables are tender. Salt and pepper to taste.
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Reviews
Read all reviews 7293 Ratings
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Most helpful positive review
1/4/2007
Great recipe, excellent flavour. In my opinion it doesn't need the browning sauce. And there was no measurement for a seasoning sauce - didn't know what it was, so didn't use that either. I d...
Most helpful critical review
8/29/2018
Made it exactly to the recipe. Kind of bland at the end. Added a can of beans and a can of fire roasted tomatoes. Much better. Actually, the next time I make this soup I’ll add more celery, carr...
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1/4/2007
Great recipe, excellent flavour. In my opinion it doesn't need the browning sauce. And there was no measurement for a seasoning sauce - didn't know what it was, so didn't use that either. I d...
1/7/2002
A fantastic soup. I found that 3/4 c of barley made it very thick. I would cut it down next time to 1/2 to 2/3 c. The wine difinitely gives it a nice flavour.
10/21/2003
This soup was quite hearty, so I increased the beef stock to 12 cups from 10. Also, the recipe ingredients did not list the Bay Leaf, although the instructions do. Also, the instructions don't...
4/20/2002
This is a wonderful, easy, hearty soup. I tried it once w/o the wine and got raves when I shared it with an ailing friend. The second time with the wine it was even better! A great use for lef...
12/28/2006
Love the cabbage and red wine in this recipe! I also added one can of petite diced tomatoes (undrained), and I doubled all of the veggies except potato (which I actually halved & used red potato...
1/29/2006
Great recipe, although some proofreading from the submitter would have been a good idea. The ingredients list is missing the BAY LEAF and the directions is missing the GARLIC. I forgot the garli...
10/30/2009
I loved this recipe, but, I did modify, only slightly. I took about six cups of water , and dissolved two packets of SODIUM FREE HERBOX Instant Broth Seasoning, Beef Flavor, no MSG, no Gluten, m...
3/8/2005
YUMMM! I left out the cabbage so that my daughter would eat it ! I did it in the crockpot for 4 hours on high and it was great.
8/29/2010
So delicious! The only change I made was by using lentils instead as I was out of barley. My hubby loved it! Next time I'll be sure to have the barley on hand.