THE BEST BEEF BARLEY SOUP EVER



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TOP Reviews:

I REALLY liked this recipe! I cooked the meat as directed then took it off the bone. Put all the other goodies back in the crockpot and cooked it on low for another 4 hours. Deepened the flavor. I will surely make this over and over again!

Easy and tasty recipe to make. I use canned mixed veggies instead of frozen, they are not as tough to chew. My family loves it. It is even good when made with little meatballs instead of beef cubes.

Has a wonderful sweet taste. I could hardly believe when my 2 year old asked for seconds!! Very hearty and filling. You’ll want to freeze some because it makes a lot. And be sure not to omit the barley, it really makes this dish.

This was really good and easy. Just through the stuff in and let it go. Tasted great but I needed a bigger crock than what I have. I had to cut recipe in 1/2.

it was awesome i have three girls two of which are very picky they wouldnt eat it (boy did they miss out!!!)our two year old loved it she doent eat anything either. we cooked it up in a stock pot instead of a crock.. replaced the tomatoes with two cans beef broth and four beef boullion cubes and i love barley so i made it with 1 1/2 cups. and a half tsp. pre crushed garlic a little bit of ingrediant swapping but it was fantastic and easy to make the hubby made as i sat at the table and dictated…. it was fun

Good soup!! I used a can of corn and a small can of green beans instead of the frozen veggies because that’s what I had…it worked fine.

This is a great soup recipe. With a few minor changes it was something that even my picky husband liked. I left out the oil,replaced the tomatoes with beef broth and it was still great.Will make this again

Ingredients

2 Pounds Boneless Beef Chuck Roast, Trimmed and Cut Into 1 Inch Cubed
2 Tablespoons, Plus More As Needed Vegetable Oil
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