Vegetable Beef Barley Soup
Total TimePrep: 45 min. Cook: 7 hours
Makes8 servings (2-3/4 quarts)
Absolutely hearty and delicious. A great hybrid between a soup and a stew. I prepared as indicated except I used 2 lb of beef and I used “spicy hot” V8 for the tomato juice. It did not render the soup spicy, just enhanced flavor. The soup is definitely thick and my barley was not expanded enough after 1:45 so needed to let it simmer longer. When all was said and done I added about 1C more hot water to make a little broth.
I love the peas, potatoes, and corn in this soup. I wish it had more beef broth flavor and less tomato. It was very thick and could easily have the liquid doubled while leaving the other ingredients the same. Overall a good soup that I would make again.
Very good. Used ground beef and added the onion and garlic powder to the mixture. Used frozen peas and corn. Good combination of flavors.
We liked this soup. It's a keeper.
Here are some changes I made; soak the barley for a few hours,drain. Then,use veg stock in stead of water.No bullion cubes(salty).I used a small can of salsa in stead of the tomato juice.If possible refrigerate over night the taste will be greater.Oh yes I used ground hamburger and after draining l added it at the end of the cooking period.
I made this soup exactly as the recipe calls for, except that I cooked it on the stove instead of a slow cooker. It was great! I will definitely make it again.
Tasty, but I had to add more tomato juice as it wasn't "brothy" enough for my tastes. Will make again, for sure.
One of the best soup recipes I have tried.