Vegetable Soup Recipe With Beef Broth
09/thirty/2001
Groovy recipe! I used stew meat instead of the roast, and used 4 cups canned beef broth (ready- to-serve kind, non condensed kind) instead of the water and bouillon cube. Thanks to a previous reviewer's recommendation, I put all ingredients except barley and salt in crockpot and cooked information technology on low for x hrs., then added the barley and salt during the terminal twenty minutes. This profoundly simplified the recipe! (I had hoped information technology might be done at viii hrs., simply the veggies were still slightly crunchy, and so ten hrs. is the right length.)
07/25/2004
This is a lovely recipe and here's an EASY style to do it. Buy a couple pounds of stew meat (I cutting it up even smaller than the butcher does) and put information technology in the crockpot the night before and sprinkle some Montreal Steak seasoning on it. The next forenoon, put four cubes of beef bouillon, sugar, fresh garlic, crushed tomatoes (non stewed), handbag of frozen mixed veggies and the four cups of water. (Will probably come up to the top of the crockpot.) Cook on low for ten+ hours and in the last 60 minutes or so, add the barley. This is a mainstay at our firm and even my xiv calendar month old likes information technology!
01/01/2004
Every bit others have done, I put everything in a crock pot, double the barley, use beef broth instead of water and bullion, and add additional veggies (a parcel of frozen broccoli crowns, two-3 potatoes, diced, and 2 cans of chopped green chiles). I also use stew meat, cut into bite-sized pieces and brownish it with the onion, worcestershire and ground blackness pepper before adding to the crock pot. The barley doesn't go in until the last hour. Great recipe, a favorite at home and hunting army camp. It is even better on the 2d and third twenty-four hours.
02/26/2002
I followed another reviewer'south advice and put everything in the slow cooker right from the start. I omitted the celery and carrots equally the frozen mixed vegies were enough. I used a 28 oz. can of diced tomatoes and doubled the goop. It was ready subsequently 8 hours. An absolutely wonderful soup! My kitchen smelled cracking all 24-hour interval long.
03/xvi/2012
Wow - thank you lot then much for an excellant base recipe for beef barley soup. i have been trying for a while to get a beef barley that tastes like my dear mothers - and nothing compared! I used this recipe as a base and information technology is PERFECT - upon reading lots of the reviews, i decided to cook everything in a crock pot - all at the aforementioned fourth dimension except the barely which went in the last hour! my changes were such -using ten cups of beef stock (home made) / used four bay leaves / less carrot and celary because of the frozen veggies / added 4 cloves of garlic / used crushed tomatos instead of stewed / added worshestershire sauce - about i tablespoon / and added fresh herbs which my mom always said makes the difference - added thyme / parsley / oregano AND basil. Upped the pearl barley to ONE Loving cup - to compinsate for the extra stock. cooked for x hours as alot of reviews stated on low in my crock pot. YUM YUM YUM Y UM YUM! were were licking our bowls clean and i cannot wait to swallow more! it is perfection!
02/20/2002
This soup was good, with some modifications. In that location wasn't enough barley, too many vegetables. I recommend scaling the carrots and celery downwardly. Also, like another reviewer, nosotros added thyme, oregano, basil, and worsheshire sauce for some season. Also, I would have preferred diced tomatoes instead of stewed, they were hard to swallow with a spoon. Only with these slight changes, the soup was succulent and the beef was very tender!
11/12/2006
The was better and then I expected--especially since the directions are so poorly written. I added two cans of beef broth to the roast and cooked it on low while I was at work. When I came home I removed the roast from the boring cooker to cool and poured the goop into a large measuring cup to skim the grease. (A chuck roast is really fat--skillful flavour, but y'all gotta drain the grease.) Once the grease is skimmed add together h2o or more beef broth to full the liquid required in the recipe. Too, almost all the frozen mixed veggies in the store have carrots already in them--obviously you lot don't need to add fresh carrots if they're already in there. I ended up just calculation some frozen corn, green beans and peas seperately. This was actually meaty, I judge cause normally I add a pound, pound and a half of meat to my soup/stew, and this calls for a three pound pot roast. You could use a smaller roast but my family thought the extra meat was the all-time part.
07/24/2002
Margo, your recipe for beef barley soup was great! I added a bit more barley, and cubed some potatoes, and added basil and worchester sauce.The smell was awesome, and its full of veggies, which is good for the kids.Thank you for taking the time to post this nifty recipe.
12/22/2006
Delicious! I added 1/2 cup red wine as suggested by other people. I only used 1/ii the bag of mixed veggies and a 2 pound roast and information technology turned out very hearty with plenty of meat. The flavour was delicious and it was more than similar a stew than a soup. Just add more goop if you want information technology more soupy. I volition definitely go far over again and I'm east-mailing the recipe to friends! Thanks!!!! P.Southward. My pet peeve is when people change the recipe and rate it poorly - read the reviews of the poor ratings on this recipe and you'll notice that they didn't follow the recipe so they shouldn't have reviewed it in the first identify!
12/27/2002
Threw the all the ingredients in the crockpot except the barley from the start. Cooked for 12 hours on low and added barley for the last one-half hour on high. This was very expert. Easy and hearty for the winter!
12/thirteen/2002
I'g on my 3rd fourth dimension making this soup & nosotros honey information technology. The just difference is that I cut the meat before I cook it (I've used a roast & circular steak), and added a tin can of beef broth while information technology cooks in the ho-hum cooker. I just add all the veggies into the crock pot towards the stop, a don't saute them, it tastes the same to me. I as well add a packet of gravey mix. This is a keeper.
02/17/2009
This is a recipe my family has been using for years with slight variation. My parents owned a restaurant and they tought us that the best flavour comes from meat on the bone so we utilize beef shank for soup. I have never fabricated it in a deadening cooker but practise everything in one pot on the stove. Added diced tomatoes. We do take meat out one time it is tender, dice it upward and keep on the side to add back in subsequently. Veggies go cooked in the meat goop to impart flavor into them as well. We pour the soup over a small corporeality of tiny acini de pepe pasta which is cooked separately and placed in the bowl outset. As virtually restaurants, my mom ever put a tiny dollop of butter on the pasta earlier the soup goes in. With some homemade bread, it doesn't get whatever better than this!!
11/06/2005
Splendid! A rich, hearty, soup that was DEFINITELY meliorate the second day. Next time I won't even plan to swallow it for dinner the first day--and then worth the await! My tweaks: 1) I pre-cutting the meat into bite-sized pieces and browned it in small batches in a skillet (large batches become too soupy). two) Adjacent, I sauteed the onion in the same pan. 3) I omitted the frozen veggies and doubled the carrots and celery. four) I used 4 (14 oz) cans of broth. 5) I substituted canned diced tomatoes for the stewed. 5) I dumped everything into the crock pot at one time along with the browned meat and onions and, equally per others' suggestion, added the barley during the last hr. It didn't plump fully, so next fourth dimension I'll add it during the last two hours. The soup needed 8 hours on low in order to cook the carrots. I froze two one-gallon Zip-Locs and still had plenty left for a full meal!
11/12/2006
Cooked in the slow cooker. Browned beef start than transfered. I fabricated some changes to this to give a niggling more flavor,y'all can use stew beefiness in place of the roast also. I added pearl onions, marjoram, thyme,2 tbs. worchestire sauce, beefiness base (I kept adding as cooking) a little basil, garlic pepper, I used alot of garlic. I used 2 pints of my (cocky) canned whole tomatoes. I as well added i 1/ii cups of barley. My whole family unit loves this soup, All the additions made it taste like a gourmet soup at a eatery.this is the second time I accept made this.
11/12/2002
I followed the advice of some other reviewers and crocked all but the barley and bay leaf all day, for simplicity's sake. I've made it twice at present with rave reviews each time, this is definitely a keeper. Thanks for posting!
05/29/2003
This recipie is *wonderful.* I brand big batches of information technology and continue it in the freezer in meal-sized portions. I did use the extra beef broth that others suggested (8 cups) since when I put the barley directly into the soup to cook, the barley would have soaked up a lot of the existing broth. I also added an 8-ounce tin can of tomato sauce. I added some thyme, basil, oregano and a splash of Worcestershire sauce. Made the entire thing in my 18-quart electric Nesco roaster. Information technology took 12 hours all in all (including cooking the beef showtime). I put the barley in thirty minutes earlier the soup was washed. Thanks, Margo!
01/22/2006
Subsequently reading the other reviews, I fabricated the recipe exactly and altered information technology afterwards. I wanted to see what it was like the way it was written. I found it quite bland and very thick. I added 1 pkg. of Lipton Onion Soup Mix with three cups of water, 1 tsp. oregano, 1 tsp. basil, 1/four tsp thyme pulverization, 2 tsp. worchestershire sauce, and some black pepper (probably about 1/4 tsp). Next fourth dimension I would cut the meat upwards beforehand. I also would employ less meat - probably virtually half the corporeality. Information technology was more than like a stew and nonetheless not as expert as a stew because of the "soupy" nature and because the meat was strings instead of cubes. I would effort it again with some alterations, but I also would just add everything into the crock pot after the meat was cooked instead of using two pots.
07/nineteen/2002
First-class! I felt the recipe needed a little more barley. I also added a couple potatoes and shredded some other to thicken the soup.
01/09/2012
I didn't have time for a dull cook meal, then I did it stove top. I doubled the stock and barley and left out the frozen mixed vegetables. I sauted the meat, then the onion, carrots and celery and then dumped in the rest of the ingredients. Likewise added some garlic. Fabulous. As it is written there are far also many veg, not enough broth or barley.
02/22/2006
This recipe always turns out well, and it's i of my favorites to make and freeze to have on hand when I don't take time to cook. I do cook the meat first in the slow cooker, then chill the juices in order to skim off all the fatty; render the beef juices back to the soup. Likewise, I substitute 3 cans (or more than) of low-sodium beef broth for the water & burgoo. I liked the proposition from others who added Worcestershire; I used about ii teaspoons. Good comfort food!
11/02/2011
Very good, I did tweak a bit though. i) I cubed and browned the chuck later on trimming most of the fat to go far healthier. 2) I used canned veggies except for corn, considering that is what was handy. 3) I did not add together carbohydrate, and did non miss it. I did not add beefiness bouillon, or h2o, as I used fat free beefiness broth instead. four) I used more than beef goop (about four cans), which I am glad I did since otherwise this would have been a stew, and I prefer soups. Tossed everything in after I browned the beef in a pan, and let it become for nearly 6 hours (4 on high, 2 on low). I really enjoyed this though, and will go far again for sure!
03/01/2003
I read the reviews and decided to utilise two lbs. cubed stewing meat. I put everything into the irksome cooker except the barley and bay leaf. I as well put in ii med. size potatoes and one tbsp worchestire sauce. I used near ane i/two cups of peas and 1 cup of green beans (frozen) instead of the mixed veggies. I Have a 4 quart slow cooker, the soup was right to the acme and was bubbles over a few times. I cooked this on high considering it seemed to take hours to get going. I left it on high for approx. 7 hours. If you lot have a huge irksome cooker and there is lots of room leftover then I would melt this on low for around 5 hours. I think I need the 6 quart cooker now and so I can increase the size of this soup, it is excellent according to my family, and I think so to. Served warm buns with it. Michele, ontario, canada
01/30/2011
This is a special recipe ! I make a swiss steak the twenty-four hour period before, sauteeing it in flour and covering it with stewed tomatoes and a can of golden mushroom soup). I melt that in an electric skillet all day and when it's done, I take a moderately large piece off of it and save to brand this soup the next mean solar day ! I , too utilize beef broth and water with 1 burgoo cube per loving cup. Tomatoes and light-green chilis are wonderful and all the spices you lot love ! We eat this in bread bowls and sprinke the height with fresh parmesan. Lovely , nutritious and ever so satisfying !
eleven/16/2005
I tried this recipe because it was a crock pot recipe and it was wonderful. I have to say this WILL Exist my vegetable soup recipe from now on. I had a friend'south Mother laissez passer recently and I took this to the funeral domicile for the family to snack on during the showing and anybody raved about this soup. It's definitely an like shooting fish in a barrel comfort food that seems like you've spent hours preparing. The just thing I did different was added worchestershire sauce and sprinkled a steak seasoning to the stew meat while it was roasting. The meat was so tender and falling apart. Also I didn't have stewed tomatoes, so I used petite diced tomatoes with garlic and olive oil, they worked perfectly. Cheers for sharing this recipe!
10/05/2001
This was the easiest meal I've ever made! I cutting up the chuck along with all the veggies, threw them in the crockpot, and cooked for 12 hours. I added the barley the terminal hour of cooking. YumYum! Must serve with cornbread! I did omit the oil; I didn't miss it.
03/14/2010
Deserves 5 stars for ease and flavour. When I fabricated this, however, I did some alterations based on what I had available and some preferred cooking methods (reduced recipe in half). Used ane.25 pds beef stew meat. Browned each piece till information technology had a roasted look to it, then dumped them in slow cooker. Sliced a humongo onion up into one/2 inch pieces and using same pan, sauteed those until golden, added to slower cooker. Cut up 2 big fresh carrots (ellipsoidal shapes), 2 stalks of celery (regular 1-4 inch slices), and ii large russet potatoes (peeled and one inch cubes), 4 smashed cloves of garlic, and added to pot. Used 2 cups of cartoned, low sodium beefiness broth. Cooked on low for four hours; tasting good. Added nigh 1 cup frozen corn and 1 cup frozen peas and the remainder of the broth in the carton, and heated information technology hot again. It looks colorful and taste great. Its a soup, non a stew...decided to not add any tomatoes or flour to thicken. Just a simple beefiness and vegetable soup. Did not add carbohydrate because I didn't use canned tomatoes. Barley would be awesome, but I used potatoes and and then no barley in this batch. Next time :) I believe the key to my expert soup was browning the meat and the onions before they went into the slow cooker. Would have done the carrots too, but I got lazy. Slicing them into oblong shapes, similar one inch pencil pieces?...made for nice visual contrast. Pretty...and tasty. :)
05/27/2014
Very good! Healthy and Filling! I did this all in the crockpot...did the meat kickoff ( a steak that needed to be used up and some venison pieces) About the last ii hours, I added the barley and a can of mixed veggies. And so mine was more like a stew, a ton of meat, and pretty cheap because I needed to use upwards that can of mix veggies. I chopped my meat into bite size pieces....steak volition hold its shape in the crockpot and became real tender after four-5 hours in the crockpot! Served with corn mufins...great Super Bowl repast!
04/02/2004
fabulous recipe! i put all of the ingredients i want into a pot (2-2.5 lbs. cubed chuck roast or beef stew meat, pkg frozen mixed vegetables, ii-3 cubed potatoes, chopped onion, chopped stewed tomatoes or diced tomatoes, bay leaf...), and i add i loving cup barley most 45-60 minutes earlier serving. as suggested by others, brand sure to double the beef broth if y'all plan on increasing the corporeality of barley in the recipe - 8 cups water & 8 beef bouillon cubes. i highly recommend calculation more barley! i put everything into a pot because information technology cooks a lot faster (about 3 hours) and i'yard a stay-at-abode mom who is able to lookout it. on the stove or in a crockpot, this is a delicious soup. anybody loves it, fifty-fifty kids!
11/05/2007
Yum - this is a winner! I followed reviewers advice and threw everything into the crock pot except for the barley, cooking information technology on high for 5 hours, adding the barley during the last hr. I left out the frozen vegetables, adding a few more than carrots and a tin can of corn instead. I also added thyme, basil, oregano and nearly 1 T. of soy sauce to give it more flavor. Upwardly the barley to 3/4 loving cup (1/2 is too fiddling and ane is too much). With these changes information technology's fabulous.
02/26/2007
This soup was a striking with my kids, who never were big fans of vegetable soup. Even my 13-year-old had a 2nd helping! I used a three# roast but probably could accept reduced to a two# and also added beef broth since I like my soup less thick. Very dainty alloy of flavors and makes plenty.
01/17/2011
This was excellent! I made some changes considering of time and ingredients. First off, I fabricated this on the stove. I used beef broth instead of the water and bouillon. I added more carrots and celery, and some cubed potato. I did not use the frozen mixed veggies, but I did add about ane/2 a bag of frozen green beans towards the end. The sense of taste of this soup was really good, and information technology was really hearty. It'south a little fourth dimension consuming, cutting the meat and chopping the veggies, but it was worth every 2d!
09/27/2003
Thanks for a wonderful recipe Margo! My family loved information technology. I did cook the roast get-go in my crockpot with a tin can of beef goop and left out the bay leaf. Also I didn't use the carrots since they came in the purse of frozen veggies that I bought. I precooked the barley and added to the soup after so as to non soak up the juice. This made alot of soup and I was able to freeze a bowl for some other time. Volition definitely make this recipe again. Oh yep, I also added ii tsps. of worchestire sauce to the soup too. Delicious!!!
10/22/2011
First-class soup, but following other reviews I did change it a little bit!!! I used Angus Beef already cubed in identify of the chuck. I did not use the frozen vegetables, simply used 3 pocket-size potatoes cubed with the skins on, 3 small-scale parsnips chopped, scattering green beans chopped, scattering of peas, i medium onion, 3 stalks celery, and 3 carrots. I sauted the vegetables for about five minutes before throwing all ingredients (apart from the barley) into the crock pot. During the last hour, I added the barley. Cooked for 8 hours in total. This was so succulent, my family loved it!
12/12/2005
We had this soup last nighttime for Sunday supper. Incredibly skilful! Instead of the two step procedure and changing pans we ho-hum cooked the meat as called for in the recipe and so added the residual of the ingredients to the crockpot almost two hours before it was supposed to be washed and it worked out just fine. Nosotros did add together more water to brand it "soupier" and added a splash of ruby wine. With a glass of vino and a expert sour dough staff of life a very yummy and filling repast! Thanks Margo!
01/16/2011
By far the best recipe for beef barley soup I've always fabricated! Hearty and flavorful- warms yous upwards on a cold day! I added chopped green onions likewise as yellow onions and 2 tsps. of a jar of liquid spices called sofrito and its succulent!
04/x/2002
I thought this soup was great, I did change information technology a little . I used fresh carrots, onions, frozen green beans and corn, and put the stewed tomatoes in the blender and so the kids would consume them.forgot the bay leaf.I would definatly recommend this delicious recipe!!
04/15/2004
Man was this keen. I added ii cans of new potatoes, i tsp each thyme and oregano, and 2 Tbs worchestershire. I was a trivial leery about calculation the barley in with the beef, information technology seemed too dry out in the crock pot to soften the barley up. But information technology was fine, the meat gave off plenty liquid to do the pull a fast one on. The soup was thick and had a squeamish steaky taste, amend than almost I've had in restaraunts. And so great to know how to arrive at home at present! A wonderful recipe.
12/03/2011
I made this to apply upwardly some leftover pot roast, and so I went about this a picayune differently. Get-go I cooked the barley in beef goop. And so I sautéed the carrots, celery and onion for about five minutes in about 1 T. of oil. I added beefiness broth (rather than the h2o and bouillon), the bay leaf, tomatoes and black pepper. I simmered this until the veggies were tender, and then added the cubed pot roast and the cooked barley. At this point my soup looked pretty chunkie, so I opted not to add together the frozen mixed vegetables. Very good! And a great way to use upwardly all my leftover pot roast! I volition be making this one again!
01/04/2006
This was a very flavorful, hearty stew. I cutting up the meat before putting it in the crockpot. I was concerned there wouldnt exist plenty goop for the barley to cook in, only at that place concluded up being enough produced by the meat. I added more beef broth than called for, and rather than simmering it all on the stove, put it all in the crockpot on loftier for approx. xxx mins. at the terminate. I will definitely make this recipe again.
02/xviii/2006
What caught my attention near this recipe was cooking the meat offset in a boring cooker. I said to myself, now why didn't I recall of that? Only then I'm thinking why go to a pot on the stove, why non melt it all in the slow cooker? So, I did. I cooked the meat for several hours commencement and and so added the other things the recipe called for. I did add potatoes, greenish beans, corn and lima beans instead of the mixed vegetables. It turned out wonderfully. A nice recipe for a common cold snowy twenty-four hours!
10/09/2003
Like everyone else, I inverse a few things to use what I had on paw. I cubed a round steak instead of using a roast. I put everything in the slow cooker except the barley and cooked it all day. I added the barley well-nigh 1 hour before serving time. Fresh turnip and cabbage adds a nice flavor. Another fob of mine is to save the water when I eddy potatoes. I added murphy water instead of the h2o in the recipe. It adds more season and vitamins.
07/28/2011
Wonderful! I doubled the broth added some extra spice (parsley, basil, and a small amount of chilli powder) I used corn instead of the mixed veggies and added a small tin of diced greenish chilis.
09/13/2011
This soup was perfect this evening! I used 1.5 lbs of beef shank instead of beef chuck. It was what I had on paw at the time plus my family was sick. I seasoned the shank with hawaiian ocean common salt and blackness pepper and seared in a pot with a 2T of olive oil. I was looking for a dark brownish coloring on the meat for both sides. I added 4 cans of beef broth and simmered for about iv hours. I omitted the sugar, beef burgoo cubes, water, stewed tomatoes, and frozen vegetables. After iv hours of simmering the beef shank and it was tender, I took it out and ready it aside. I added fresh vegetables using 4 carrots, chopped, half a zucchini and celery, diced, half of an onion, chopped, two garlic cloves and 1 bay leaf to the pot. I cut up the beef and added it back in the pot forth with the broth and vegetables. An 60 minutes earlier serving, I added 1/2 loving cup of pearl barley. Everything seemed to come up together nicely so I removed the bay leaf. It was so that I seasoned information technology once again. I added frozen sweet peas, turned off the stove, covered it with a lid. The soup was and so flavorful and comforting! Just salt, black pepper, garlic, and the flavors from the beef bones all add together to the wonderful tasty soup. The meat is fork tender and melts in my rima oris. The vegetables are soft and the barley cooked perfectly! Since I didn't use the cooking method intended in this recipe I rated this 4 stars, otherwise it would have been a 5 stars. I serve with, "Grandmother'southward Buttermilk Cornbread," besides from this website.
05/02/2011
Good, but not peachy. Tasted more than like polish gulumpke with out the cabbage. Was actually thinking that if I brand information technology over again, I will add shredded cabbage. As well, the barley soaks up all of the liquid and y'all have to add alot more.
12/29/2010
Very proficient. I forgot the barley and merely dumped everything in the slow cooker and it was delicious.
x/29/2002
Nosotros enjoyed this soup last night. Now that the temperature here in the "Windy Urban center" has dropped, information technology was welcomed. I but had frozen peas to add (vs. mixed veges) but nobody seemed to discover. Next time I'll double the broth as the barley seemed to consume alot of it. Thank you Margo, this hit the spot!
02/04/2011
I've fabricated this a couple times and we actually liked it and it'south elementary.My kind of recipe.It as well freezes well.Thank you
03/21/2002
Very good soup. It was a hit at our church building's Family Night Supper! I trimmed, boned and cut the roast into bite size pieces earlier tiresome cooking. This shortened the cooking time.
01/16/2011
A prissy hearty soup for a cold norther winter night. I served this with crusty bread and a dainty green salad. Excellent recipe!
01/xi/2007
I felt 3 lbs of meat was too much for this size recipe, so reduced it to half. Too excess fat needs to exist trimmed. There is no need to saute frozen veg and then those were added last. Need to specify Not quick cooking barley (I don't employ it, just information technology's the reason others had soggy barley.) It is MUCH better cooking all day. Reheated is even better. Also, leaving the bayleaf in all twenty-four hours til the end gave a ameliorate flavour (had to add 1 the second mean solar day because it wasn't enough per instructions given.)
01/10/2011
fabulous! however....per reviews i did add worcestire sauce, used fresh tomato plant instead of canned, 1.5 lb stew meat, did not sautee veggies, added iii diced potatoes, 9 oz. corn instead of mixed frozen veggies, iv cups beef broth instead of h2o/boullion, and 1.5 cups barley. i put EVERYTHING except common salt and barley in a crockpot (depression) for ~nine hrs (quite enough). per recommendations, i waited until 20 minutes earlier dinner time to add barley. nope; notwithstanding VERY FIRM. turned pot upwards to loftier for another 25 minutes...however firm...i say after ix hrs in pot on depression add barley and plow up to loftier for 1 hour.; that's what worked for me....with these modifications it was DELIGHTFUL!!!! i volition make this and so many more times....
01/20/2006
Very tasty! After I cooked the meat according to the instructions, I threw it, forth with all the other ingredients dorsum into the crock pot and cooked it all for five more than hours on low. The simply downside to this was that it got also thick. I had to add two extra cups of beefiness broth. Delicious!
01/06/2009
Good hearty soup! Perfect for cold winter evenings. I fabricated a few changes, but nothing major. I used 2 lbs of stew meat, which I floured and browned offset. I also used 2 cans of beef goop rather than the h2o and bouilon. I added i can to the browned meat and let that simmer till the meat was tender. I then added the sauteed veggies, i tin can stewed tomatoes and ane 8 oz can tomato sauce,barley and spices. I also added a few dashes of worchestishire sauce. Simmered on the stove for about 1 hour. Delicious!! My picky married man even gave it the thumbs up.*Update..My very finicky married man loved this soup so much that I didn't get whatever of the leftovers!! He ate it all!! WOW!! Truley a cracking recipe. Thanks so much for sharing.
03/11/2011
I loved this recipe! I made it in the crock pot and simply threw everything in on high for five hours, but added the barley (quick-cooking) and salt in the last hour. I thought it ended upward a little too salty, so I'll cut back on that, merely otherwise I will make this over and over once more. Thanks for the bang-up recipe!
03/05/2003
Loved this! Used the beef and juice from the Easy Slow Cooker French Dip (which is likewise on this site) and added some cherry wine and chicken broth, herbs and seasonings. Cooked the barley separately. Sautéed the vegetables(added broccoli, mushrooms, onions, garlic & a petty light soy sauce). Added the barley and vegetables to the meat and broth mixture with some finely chopped cabbage, raw carrots, broccoli slaw just long enough before serving to get them all hot but so that each vegetables & barley would even so accept a practiced texture and separate flavor. Thanks for this recipe Margo. This recipe stands on its ain and doesn't need whatsoever changes. I only used what I had and it was yet delicious!
03/10/2005
INCREDIBLE & BEAUTIFUL!!! I have been making the same vegie-beef stew for 4 years, and information technology was always proficient, but I will never brand it again! The beef in this soup was very tender and succulent. I didn't have any barley, so I omitted that and used 2 medium cubed potatoes instead. Instead of frozen, I used canned corn, green beans, and peas. I halved the amount of stewed tomatoes (married man doesn't similar them), and it was perfect. Also, I like more broth in my soup, and then I added two cups of water and 2 cubes of bouillion. Served with cornbread. Could not take been better, and the colors made a beautiful presentation!
01/19/2011
This came out wonderful. I used more onions and also more carrots. Really went over super. Thanks so much for the recipe.
11/08/2002
All effectually, this recipies was pretty good. My husband LOVED information technology. I did not use a slow cooker and I used left over roast beef from our dinner the dark before. It was a fantastic manner of using up the left overs. The meat was very tender and the soup had a nice flavor. Information technology is a very thick and filling soup, definetly to be served as a meal at dinner. I volition probably make this soup again with leftover meat once again, I really don't call back it would be worth the time to melt a whole roast just for the soup.
06/01/2014
Absolutely delicious! Anybody tweaks it to their liking, here's what I did! I browned i.5 lbs of stew beef, half an onion and tbsp of Worcestershire sauce. Then I made 2 cups of wylers beefiness boullion/2 cubes and threw it all in the crock pot and fix it to high. I also added pepper, half the tin can of stewed tomatoes and two chopped up garlic cloves. I cooked it for about 3 hours adding some other dash of Worcestershire in between and the bay foliage. I cutting upward all the veggies, 4 carrots, four celery stalks, one/iv cabbage, handful of light-green beans and broccoli, no frozen veggies. I sauted them all in ii tablespoons of extra virgin olive oil for most 6 mins and prepared another iv cups of wylers beef boullion. I fished out the stewed tomatoes that didn't autumn autonomously, cut them up and threw everything in the crock. I also threw in one-half a fresh jalapeño, another bay foliage and a whole garlic and a cup of pearled barley. This soup is then yummy had to write my review! Thank yous for the recipe!
01/xv/2006
Delicious! I had never made a beef soup from scratch, and this was relatively easy and VERY tastey! My 2 young brothers-in-law LOVED it.
10/19/2002
This soup is outstanding. The whole family enjoyed it. Took the proffer of putting the tomatoes in the blender - child friendlier!
ten/09/2011
This soup is so good! This is a very hearty soup. I Will reduce the amount of veggies and increase the liquid next time. It has such a wonderful taste, thank you for sharing.
ten/xix/2008
I cut the recipe by one-half and used beef stew meat. I did not use a crock pot (since I don't like beef that falls apart...like when cooked in a crock pot). I browned the meat in a pot and removed them along with the juices. I sweated chopped carrots/celery/onion in a the same pot, and so I could get all the leftover brown bits. I and so added the barley, beef with juices, canned tomatoes (juice included), frozen corn, a teaspoon of Italian seasoning, 1 cup water, i can beef broth and permit everything simmer for 45-sixty minutes or until the barley was done. This turned out very hearty and tasty. I liked how the stew meat kept its form and had some texture yet. Will make this again.
04/23/2007
I but made this soup today and my family loves it! Fifty-fifty my picky kids had seconds! This is a keeper!
01/12/2010
I thought soup was fantabulous. Two suggestions: when calculation the barley to the crockpot, add together some hot broth, at least a loving cup - that mode the barley doesn't soak upwards the fat from the roast. I let the barley mixture sit down in the fridge overnight and was able to accept all of the fat off the top once it solidified. I would also use diced tomatoes, but because my husband doesn't similar whole tomatoes, and too I needed to add together more than h2o and bouillion, otherwise information technology would have been porridge like. Fantastic recipe, volition make again for certain. I used pearl barley, but my uncle told me I should take used pot barley, anyone else take a recommendation? The recipe makes a lot, I accept 3 containers that I have frozen for quick meals at a later on date.
01/03/2012
As recommended by other reviewers, I used stew meat that I cut into smaller pieces. I cooked the soup for 10hours on low, added the barley, and so accidentally left the crock on warm overnight. Information technology still tasted superb! I besides added a dash of Worcestershire.
02/03/2007
This is an exceptional soup! Very easy besides as delicious. I have fabricated this soup several times at present and my family never tires of it. I practise use beef broth instead of the h2o and bouillon, and practice not bother with the boosted vegetables, every bit the frozen ones are sufficient and makes the recipe fifty-fifty easier. Serve with a loaf of crusty staff of life!
03/01/2006
This is a great tasting recipe we'll be making for years to come. I added all the ingredients listed at the offset, turned the crockpot on low, and allow it go until I got dwelling in the evening (virtually 11 hours). I removed the bayleaf, skimmed the fat off the top, and shredded the beef and put it back in the pot. The soup was nonetheless pretty greasy, and then next fourth dimension (time permitting) I'd like to cool it completely before shredding the meat, and pull the fat off the top when it is solidified.
01/07/2011
This was fantastic. I did throw everything in to cook all day, save for the barley - which I threw in well-nigh 90 minutes before we ate. (Married man was 30 minutes late home from work.) I also removed the salt completely and replaced with a couple teaspoons of cayenne pepper and a splash of Worcestershire Sauce. Information technology gave information technology a actually prissy flavor and kick. This was too even amend every bit leftovers!
ten/09/2007
This is SOOOO good! Its a shame that we've been having an Indian summertime here in Jersey.. this is the perfect fall soup! And its really more like a stew..nice and thick..sticks to the ribs! I fabricated this in my crock pot. I used a big can of Beef Broth instead of burgoo.. the broth measured to virtually five cups, then I upped the barley to one loving cup. I didn't have a bag of frozen mixed vegetables, and then I subbed some frozen peas which worked out really great. I used stew meat instead of the roast and it was just fine. I besides added the barley in at the very beginning and it wasn't mushy at all. I set my crock pot on loftier for vii hours and it turned out just perfect. I will definitely make this again.. especially when its nice and chilly out!
09/25/2000
Has a wonderful sweetness taste. I could hardly believe when my 2 yr old asked for seconds!! Very hearty and filling. You lot'll want to freeze some because it makes a lot. And be certain not to omit the barley, information technology really makes this dish.
x/23/2003
I've been using this recipe for a couple of years at present. This is the best Autumn meal anyone has ever devised. I cannot believe the requests I've gotten for this the concluding couple of years. This is, quite perhaps, the best soup always created. I put a affect more barley in information technology and brand information technology more of a stew, but nevertheless alot of liquid. Oh, my God, cheers to the original maker of this soup. It's become a staple on Super Bowl Lord's day for united states. And, I make it just most now, belatedly October, to tease our friends and family. This is simply a great meal, and thanks, whoever posted information technology first. It's the best.
12/07/2005
WOW!! Next time I will increment the both by 1-2 cups. It was FANTASTIC - even improve the second mean solar day. Great way to employ up all those left over small bags of frozen veggies in the freezer.
12/03/2011
I am simply virtually to exercise the final 20 minutes of cooking and all I have to say is that even if this is the best tasting soup to ever cross my lips it will never exist fabricated again. Information technology was far too much piece of work and the measurements too vague... what size carrot/celery/onion (1 cup worth, 2 cups??????) Plus, I shouldn't need a slow cooker AND behemothic stock pot to make a soup. Wow, took a quick taste exam for salt and pepper, totally overwhelmed by tomatoe now I see why the sugar! Deplorable.
01/27/2002
This is the best Beef Barley Vegetable soup I have ever fabricated. It is easy and extremely tastey!!! Shared with friends and family and everyone loved this soup. I HIGHLY recommend! KAS
10/08/2013
ive used this recipe every bit a base to go from..but this is by far the best 1 to practice this with!! I don't put in any frozen veggies or tomatoes or sugar..i use carrots, celery, cerise onion an add two pkgs of the onion soup mix, lotsa pepper, lil paprika..excellent soup! cheers fer posting! definitely a go to-er..
01/ten/2011
I followed other reviewers and put everything in a crockpot at once but added the barley (doubled corporeality) during the last hour. I besides added cubed potatoes at the beginning. I would have given this more stars if the recipe called for more seasoning. I didn't follow the advice of others who suggested adding thyme and oregano only I wish I did. Otherwise this a proficient, hearty soup.
12/29/2002
This was excellent! Information technology took time to cook and certainly filled a six-quart tiresome cooker to the summit! Very nice for a crowd or when leftovers are desired. I did make a few changes, based on what was on mitt: used leftover beef which had been cooked in a sauce on the sugariness side so did not add sugar nor oil; used 1 c. barley and added iv cups additonal beef broth; added fresh thyme sprigs and used 2 bay leaves. Definitely a keeper!
08/14/2012
Absolutely the best vegetable beefiness soup I have ever fabricated!! I stayed pretty true to the recipe. I had a hot grill available the dark before I was going to brand this soup, so I seasoned the chuck roast with salt & pepper and seared it on both sides on the grill. I placed the roast in the bottom of the crock pot and added all ingredients except the barley and placed in fridge overnight. I left the carrots & celery in larger chunks and so they would not break downwards. I placed the crock in the pot and set up it to low before going to piece of work the next morning. When I got domicile almost 9½ hours later, I removed the chuck (it was in iv large pieces) and added the barley. While the barley was cooking, I shredded the beefiness. It was cooked perfectly, fork tender and moist, but not falling apart and the vegetable in the larger chunks were tender without disintegrating. I added the beef back to the pot and dinner was fix! Thank you for the great recipe!!!
01/30/2005
This is crawly. I brand some changes... I throw the meat into a crockpot, add together all the veggies and goop.... everything except the barley. And then I cook information technology on low for nigh 9 hours. Turn the crockpot off, add together the barley, replace the lid and let it sit down for some other hr... PERFECT everytime! I also add a lot of crushed red pepper flakes on top of the meat and this gives it a lot of spice, which we like.
x/31/2011
Great soup! I threw all the ingredients together in crock pot and cooked for 10 hours like another reviewer suggested. I added barley during last the 1/2hr. Perfection. Thanks!
10/23/2003
This was a wonderful, flavourful soup! I used 2 lbs of stewing meat and threw everything in the crock pot. I only had a 19oz tin of tomatoes (which I whizzed with my hand blender), and added half a can of tomato plant sauce to make upwards for it. The soup was rich and hearty, and was perfect for a cold night. I think I'll add more barley side by side fourth dimension, but other than that, no changes necessary. Great recipe.
08/24/2005
A shortcut to this recipe is to use your pot roast leftovers from dinner. The dull cooked beefiness season, the seasoning, the carrots and potatoes and onions, are all in that location already, with their fantastic wearisome-cooked flavor. Just add barley (and necessary liquid for it to cook in),tomatoes, and add additional frozen vegetables like peas or mixed veggies. Instead of sauteeing celery, yous can sprinkle in celery seed. Simmer according to directions on the barley. This is a no-sweat supper for sure!
03/01/2003
This was merely like Mom'due south. I added shredded green cabbage, extra boullion and some extra water. It was yet thick, more than like a stew. Just how I similar it.
12/06/2001
information technology was awesome i have three girls two of which are very picky they wouldnt swallow it (male child did they miss out!!!)our two twelvemonth old loved it she doent eat anything either. we cooked it up in a stock pot instead of a crock.. replaced the tomatoes with ii cans beefiness broth and four beef boullion cubes and i love barley then i made it with 1 1/2 cups. and a half tsp. pre crushed garlic a little scrap of ingrediant swapping but it was fantastic and piece of cake to brand the hubby made equally i sat at the table and dictated.... it was fun
02/nineteen/2001
I REALLY liked this recipe! I cooked the meat every bit directed then took it off the bone. Put all the other goodies back in the crockpot and cooked it on low for another iv hours. Deepened the flavor. I will surely brand this over and over over again! Thanks Margo!
09/18/2010
This soup is awesome tasting. My husband fifty-fifty commented on how great it tasted. It takes a lot for him to practice that. I followed the recipe every bit written originally.
03/03/2011
Exactly what I was looking for--yum! I made the stove pinnacle version (about 3 hours total), and the but reason I didn't give five stars is that the recipe needs more liquid or it'due south more than of a stew. Here are a few things I did for ease and preferences: cut up chuck roast, chocolate-brown in olive oil add onion, garlic & celery & cook ii min. add together everything else but barley omit frozen veggies--add cubed potato & extra carrots less sugar ( merely 1/2 tsp.) seven cups beef goop ii 14 oz cans diced tom. (ane diced w/garlic & olive oil) one tsp. worsesteshire add together barley 1 hour out--perfect!
05/30/2011
LOVED Information technology! I did take communication from other reviewers and used stew meat, replaced water & bullion with beef broth and skipped the saccharide. Besides put everything in at one time and cooked for 10 hours on low, adding pearl barley an hour before it was done. The flavor was amazing and I will exist making this again and again. It was so like shooting fish in a barrel! i was a little concerned at how thick it was, simply it was perfect.
09/22/2014
I got rave reviews from the family when serving this soup! I followed the method of dumping all ingredients, except for the barley and salt into the crock pot, then adding barley and common salt at the end until cooked. Wonderful!
10/30/2006
I altered this a bit and it was absolutely fantastic! My husband doesn't similar cooked veggies so I was afraid that he wouldn't similar information technology, but he loved it! I cooked this on top of the stove for several hours. First, I left out the frozen veggies. I used iii lbs of stew meat (did not brownish) instead of the roast. I increased the broth using 4 cups of ready-to-use Swanson's Beef Broth, 1 x.5 oz can of Campbells Beef Broth double-strength (did not dilute), and one 14 oz tin of Swanson Lower Sodium beef broth. I also increased Barley & used 2 cups of Quick Cooking Barley during the last 20 mins. A keeper!
eleven/06/2003
Wonderful, wonderful, wonderful, wonderful! I doubled the barley and added zucchini and yellow squash. This one'due south going to become a regular!
03/thirteen/2012
Bright! I fabricated a few changes (which I never normally practise): 1. Took the advice of of another reviewer and seasoned the meat with south&p, then browned the meat first in a skillet with the onion and a few splashes of Worcestershire sauce 2. After meat was brown, threw all the ingredients in the pot together and covered them with h2o (instead of just 1 cup of h2o). I did add the barley separately though. 3. Omitted the stock cubes and oil 4. Added 5 bay leaves v. Added 1/2 teaspoon of oregano, and 1/4 teaspoon of chili powder It looks similar a lot of changes, but because I left out the stock cubes, I had to compensate them with stronger flavours in other areas. I ended upward adding quite a lot of table salt and pepper to make up for the absence of the cubes. Anyway, it'due south a fantastic recipe, and lasted me 4 days
09/18/2011
Lovely sense of taste, but be conscientious with the Barley... I added to much and had gloup!
12/07/2013
This is our favorite soup - I use stew meat and throw everything in the crock pot. (I volition add extra veggies if I accept them on hand - potatoes, rutabagas, etc) Brand some fresh bread and we have a favorite repast for the cold Wisconsin nights!
01/xiv/2011
Cracking flavor. I followed the amended recipe, and it turned out wonderfully. The simply change I'll brand side by side time is to add together another bag of vegetables.
ten/17/2004
This was succulent. I used stew meat, beef goop, and less barley. I threw everything in the crockpot. Added the barley and veggies about two hours before it was done.
12/13/2006
my changes: used merlot instead of h2o. used beef goop, fresh mushrooms, celery & greenbeans. very good soup!!
01/16/2004
Made it for 50 people at work and WOW was information technology great! (One guy had 4 helpings!) Used italian style tomatoes, boxed beef goop, diced stew meat and canned green chilies for ease. 15 people asked for the recipe including my boss! Left overs are even improve. Definite keeper and will brand information technology again and once again. Thank you Margo!!!!
Source: https://www.allrecipes.com/recipe/13023/beef-barley-vegetable-soup/
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