Easy and delicious soup with a nice thickness. You can make it in the Instant Pot® or on the stovetop. When this cools, it will be very thick, but it thins out when reheated. Freezes very well.
This is a great soup, and it makes a lot. If you're someone that likes leftovers, this is for you. Make sure you use pearl barley because hulled barley will be chewy, and quick barley will be mushy. There's also not much barley in here, so I'd probably double it next time. I also suggest seasoning the meat with salt and pepper, and again seasoning the soup once it's done, to taste. I found that it needed additional salt to really bring out the flavors. Read More
This recipe calls for far too much liquid for the amount of other ingredients, in my opinion. Once it was done cooking, I added 2 cups of cooked pasta (Barilla Pasta Ready) and a can of red kidney beans. This helped to even out the ratio and the flavors/textures added nicely to the original soup. I will add these again next time and will only use 1 quart of liquid. Read More
This is a great soup, and it makes a lot. If you're someone that likes leftovers, this is for you. Make sure you use pearl barley because hulled barley will be chewy, and quick barley will be mushy. There's also not much barley in here, so I'd probably double it next time. I also suggest seasoning the meat with salt and pepper, and again seasoning the soup once it's done, to taste. I found that it needed additional salt to really bring out the flavors. Read More
I have been making this for years. Make exactly as written, just adding some salt and pepper. I cook on stovetop for approx 4 hrs.
Great recipe!
(for those who are going to rewrite or make numerous changes, submit your own recipe) Read More
This recipe calls for far too much liquid for the amount of other ingredients, in my opinion. Once it was done cooking, I added 2 cups of cooked pasta (Barilla Pasta Ready) and a can of red kidney beans. This helped to even out the ratio and the flavors/textures added nicely to the original soup. I will add these again next time and will only use 1 quart of liquid. Read More
Wow, this is a simple but incredibly effective dish. I just have a small old crockpot so I fried the onions and beef on the stove first. I only had space for 1 can of consommé but together with the tomato soup and huge jar of home canned tomatoes the soup turned out fantastic. Literally, it was so delicious; enjoyed by all :) Read More
Delicious! Made some changes based on was on hand, peeled crushed tomatoes instead of diced, potatoes and kidney beans instead of barley.
Added the rinsed kidney beans after the pressure cooking cycle was done.
Also added a couple of cloves of garlic to the onion and beef Read More
I made it and it was great.
Just a reminder though.....theres a big difference in beef consomme and beef broth.Much rich beefier taste with consomme. Also this recipe is for the instant pot using the pressure cooker setting, not a slow cooker.
I've made similar recipes of this soup on stovetop. It's a hearty, comfort soup. Read More
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This is a great soup, and it makes a lot. If you're someone that likes leftovers, this is for you. Make sure you use pearl barley because hulled barley will be chewy, and quick barley will be mushy. There's also not much barley in here, so I'd probably double it next time. I also suggest seasoning the meat with salt and pepper, and again seasoning the soup once it's done, to taste. I found that it needed additional salt to really bring out the flavors.
I have been making this for years. Make exactly as written, just adding some salt and pepper. I cook on stovetop for approx 4 hrs.
Great recipe!
(for those who are going to rewrite or make numerous changes, submit your own recipe)
This recipe calls for far too much liquid for the amount of other ingredients, in my opinion. Once it was done cooking, I added 2 cups of cooked pasta (Barilla Pasta Ready) and a can of red kidney beans. This helped to even out the ratio and the flavors/textures added nicely to the original soup. I will add these again next time and will only use 1 quart of liquid.
Wow, this is a simple but incredibly effective dish. I just have a small old crockpot so I fried the onions and beef on the stove first. I only had space for 1 can of consommé but together with the tomato soup and huge jar of home canned tomatoes the soup turned out fantastic. Literally, it was so delicious; enjoyed by all :)
Delicious! Made some changes based on was on hand, peeled crushed tomatoes instead of diced, potatoes and kidney beans instead of barley.
Added the rinsed kidney beans after the pressure cooking cycle was done.
Also added a couple of cloves of garlic to the onion and beef
I made it and it was great.
Just a reminder though.....theres a big difference in beef consomme and beef broth.Much rich beefier taste with consomme. Also this recipe is for the instant pot using the pressure cooker setting, not a slow cooker.
I've made similar recipes of this soup on stovetop. It's a hearty, comfort soup.
