A great beef barley soup. Thickens with just the barley. Tastes best in the slow cooker. Serve topped with parmesan cheese and with a salad.
This recipe is YUMMY!!!! I made it on a Friday, but then my husband walked in with a pizza for supper. So we had the pizza instead. (I did sample the soup and it was good but a little thin and needed some additional spices. I added some thyme and garlic powder - much better.) Anyways, I put the soup away to eat the next day. On Saturday when I took it out, it was way thicker and was REALLY GOOD. Everybody loved it. There was one serving left over which I had for breakfast on Sunday, and I must say that Sunday was the best day for it yet. The tate and texture were outstanding. One thing I might do differently next time would be to use round steak cubes rather than chuck so the meat would be more tender. This was no fault of the recipe, I just like softer beef in my soups. I will definitely be making this again. - 13 Feb 2006 (Review from Allrecipes USA and Canada)
Just wonderful! I did add a bit of red wine,fresh thyme, bay leaf, minced garlic, and carrots to the beef broth. I also browned the beef before I put everything into the crockpot. Thank You! - 11 Nov 2006 (Review from Allrecipes USA and Canada)
Great Thick soup that was easy to prepare. Various vegies can be added to taste(carrots,celery,etc) and additional broth or reduced barley for a thinner soup. Garlic and thyme are great additions. - 21 Jan 2003 (Review from Allrecipes USA and Canada)