Vegetable Beef Soup
When we come in from playing in the snow, I serve this hearty vegetable beef soup. —Nancy Soderstrom, Roseville, Minnesota
Ingredients
- 1 boneless beef chuck roast (2-1/2 to 3 pounds)
- 4 quarts water
- 1 cup medium pearl barley
- 1-1/2 cups chopped onion
- 1-1/2 cups chopped celery
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 can (28 ounces) diced tomatoes, undrained
- 1-1/2 cups chopped carrots
- 1 package (16 ounces) frozen mixed vegetables
- 1/4 cup minced fresh parsley
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1/4 teaspoon garlic salt
Reviews
Since there are only three of us, I made a half recipe. Then, after reading the reviews, I used half College Inn Beef Broth and half water for my liquid. I also included two 12 oz. bags of frozen mixed vegetables plus added some cut up potatoes. I included all of the spices, just adjusted the amount. The result was it was very good, but still needed more salt. I will try this again.
This soup had no taste at all. I had to add a bottle of V8 juice, beef broth and more, lots more, salt and pepper. Not sure what went wrong, I went back and double checked the recipe but was pretty sure I followed it to the letter. With the addition of the V8 and beef broth it is an ok soup. I will try another vegetale beeef soup recipe next time since Taste of Home usually is right on the mark with good recipes.
Delicious soup. I saut?ed onions, carrot, and celery and added potatoe as well.
This soup is delicious. It makes a really big amount. I was able to freeze some to enjoy later.
This was an overall good recipe but i think it was lacking flavor. A few quick tweaks to the spices and I feel that this will become a regular. I cooked it in my pressure cooker and it did a wonderful jo
Added some cabbage and loved it
The soup is great, however, I've made it two ways. One way with Ditalini (added in at the end) and the other way with Barley. In both versions I've used Progresso Beef Broth and Goya Beef bouillon and a packet of Beef Onion Gravy mix. The Ditalini version has better flavor by far. I also subbed out the tomatoes for a mixture of Del Monte diced tomato with Jalapeno and Del Monte Italian style stewed tomatoes. At the end added in a few shots of Worcestershire. The pasta version gives a flavor that matches the aroma, where the barley version seems to have a weaker flavor and aroma. In both version the finished product came out to 12 quarts.
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Good recipe, but needs beef bouillon or broth added for flavor -without may lack taste & be "watery". Will use again with this modification