Beef Barley Lentil Vegetable Soup Recipe
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01/08/2010
This soup is delicious and so simple. I had not cooked with lentils before and I wanted to try them. I love barley and the thought of having them together intrigued me. A friend gave a bag of lentils to me and I found this recipe. When I read it, it seemed too simple to be good. However I read the reviews and saw most people didn't change much. I didn't have any porcini mushrooms but I had a ton of sliced button mushrooms so I sautéed them in a little olive oil and put them in the soup. I added a parsnip and a couple potatoes to make it heartier. To my dismay I did not have sherry on hand so I added a tablespoon of balsamic vinegar which added a full bodied richness. With a warm loaf of bread and a glass of good wine, this soup was a great comfort food on a cold winter night. Thank you Diana for sharing!!!
12/09/2007
I made this recipe using vegetable stock, which was absolutely delicious. I highly recommend doing that. But, there was one issue: I don't know if beef broth and vegetable broth heat differently, but 2 qts. of veggie broth were not NEARLY enough. I was basically making a stew with only 2 qts. So, I used 3 qts. which made a good, thick, hearty soup. That was as much room as I had in my pot. Next time, I'll use a large pot, and 4 qts. of veggie broth, and I'm sure that will be perfect!
03/14/2009
I have to say this was one of the best soups I've made (and I make a lot of soups...)! The thyme compliments the mushrooms perfectly. I didn't have the dried mushrooms so sauted white button mushrooms instead. I did end up adding some homeade noodles and extra stock as I wanted this to be a meal soup, which added nicely to the soup.
10/31/2007
This was very good. My husband ate it and complimented it, even though he doesn't like lentils or mushrooms! I would have like more veggies in there, but I guess you can just add them to the recipe.
01/15/2009
Great recipe! Although I did tweak it a bit to incorporate the ingredients that I hand on hand...I made it in my crockpot, which is huge, so I doubled the recipe and reduced the amount of liquid as I wanted more of a stew-like consistency. I also browned some ground beef to give it a little more flavor. I used a package of button mushrooms and included a can of italian style stewed tomatoes. This is a versitle recipe which is easily adaptable to what you have at home. Very tasty...Yum-o!
04/08/2009
I didn't add sherry. The soup was good, but I felt it lack of something. Probably a few drops of sherry would solve the problem. I live in the country side of Japan where it is a bit hard to find porcini and button mushrooms. I used Japanese mushrooms, such as shiitake and shimeji, though the soup tasted good.
01/04/2011
This was a good soup. It was easy to make, and my whole family liked it (including my three year old daughter). I used low sodium vegetable broth instead of beef broth. I also doubled the thyme and added one large parsnip for extra flavor. This tasted great along side a pesto grilled cheese. It also tasted even better the next day (as most soups do).
05/25/2008
This was pretty good, but I think I will alter the proportions a little next time I make it. I think I'll want to use lots more carrots and celery and cut the lentils and barley down to 1/2 cup each. It did have a very nice flavor though, and was just the thing for a cold-rainy Spring night!
03/17/2008
Wonderful. My entire family loved it. Next time I'll have to double the recipe because it was gone to soon.
12/29/2010
Very good. Made it basically to the t except added a bit of frozen spinach and used less mushrooms because I didn't have that much. I also omitted the sherry because I didn't have it, and added the ever-crucial garlic. I also threw in a diced red skin potato to beef up the soup a bit. Quite tasty. The boyfriend went for seconds!
03/28/2013
This is a very good lentil soup, and healthy, too! It really doesn't matter what kind of broth you use (chicken, beef, vegetable), it turns out well with any of them. Definitely making this again.
09/27/2010
This is really quite tasty! I made it in my crockpot; keep in mind that lentils and barley cook rather quickly. I used red lentils, which are very tiny, and they cooked VERY quickly, which made for a nice thick soup (as they dissolved) but if you would like a lentilly textured soup, try the recommended lentils. I doubled the thyme, and sherry, and bay leaf. Used a variety of dried, frozen and fresh mushrooms. The seasonings are what make this so great, so follow along with the recomendations. I also used a veggie bouillion, with a few drops of liquid smoke (use sparingly) to make up for the lack of beef bouillion. Slow cookers beware...this cooks up very fast (although the dried mushrooms take a bit longer), so this would not be a "prep in the a.m., eat in the p.m" kinda dish.
11/26/2011
I made this soup with my home made beef stock and the flavor was amazing! I love the combo of barley and mushrooms with the lentils. That said, next time I'm going to use 1/2 the barley and more lentils. That barley soaked up all of the liquid! Very yummy recipe!
11/14/2011
Very good soup! I used veggie broth to veganize this, and a combo of portabellas and button mushroom because that's what I had on hand, and I also used green lentils and purple barley. It was the perfect soup for a chilly autumn evening, and I'll definitely make it again!
11/08/2008
This was an easy recipe to cook and modify. I added corn and used low salt vegetable broth because of my diet. It is still very tasty and healthy at the same time.
04/09/2011
This is delicious! For those of you wary about dishes without meat not being good, try this! It's hearty and filling. If you really can't live without the meat you could add stew meat. I didn't have porcini mushrooms or sherry, but I don't think I missed out on much. I didn't have beef broth but I did have beef bouillon. I also added two bay leaves as I rather like bay leaves. I want to preserve this soup so I always have some handy.
11/27/2011
Very, very tasty and hearty recipe. I also added some halved brussels sprouts with about 10 minutes left of cooking which were a good addition. This soup was very thick, next time I'll probably use more like 2 1/2 quarts of broth instead of 2.
08/19/2011
Not bad - but I agree that the recipe needs much more broth to be a soup rather than a stew. And it was a LOT of stew - I could probably feed a few families with what I ended up with!
06/19/2011
Very good soup. I threw in a few left-over smoked pork ribs for a smokey flavor and protein. Also added some brown rice for added texture and fiber. Increased the amount of liquid.
02/07/2012
The family loved it! Even my pickiest eater. That was a surprise. I changed it up by adding some browned stew meat and a can of diced tomatoes (drained). I put the whole thing together on the stove and then threw it in the crock pot to finish for a couple hours. I would totally make this again.
12/04/2010
this was a very good soup. i picked it thinking i had lentils, but i did not. very flavorful. i also used fresh thyme, and all button mushrooms. i would make this again.
04/29/2013
Yum!!! Used homemade chicken broth instead of beef and a barley/wild rice blend instead of just barley because that's what I had.
02/02/2011
Fantastic! I used about a 1/2lb of chopped bacon and 1T of bacon dripping in place of olive oil. I didn't have porcini mushrooms or any sherry. I eye balled the amount of spices, and I err on the + side. Also added about 1 1/12T of minced garlic at the same time as the carrots. Easy to make, taste great, very filling. Gotta love it.
05/01/2010
this soup is very tasty and filling. I added some water next day because it got too thick.
06/04/2015
My husband gave this his best compliment and ate two bowls straight away. I used freeze dried mushrooms and added some sliced carrots about 30 minutes before finish. I will make this again!
12/21/2016
I've made this recipe three times and it was great each time. One of my favorite soups. Tonight I was short on mushrooms so I tossed in two small Yukon Gold potatos cut up . Good addition!
11/06/2010
This is wonderful. I had gotten lentils and barley at the market because they are so healthy, and I happen to have some frozen shitake mushrooms I added. I only had the powdered beef stock, and it was still wonderful. My husband is very picky and he loved it, too. We usually don't share the same tastes because I like some hotter spices than he does, but finally a soup we agree on! Thanks!!
09/24/2010
I absolutely Love this soup! It's always the first one I make in the fall. It's very hearty and warm and you can't even tell that there isn't any meat in it! Definitely one for my permanent collection!
05/23/2012
Very tasty, super easy, hearty.
05/15/2019
I LOVE sherry! but not for this soup. Still...it's great. I counter acted the sherry w/ Braggs Amino Acid. I also sliced the mushrooms w/ my egg slicer (brilliant, and thx)
10/31/2010
Good but it's missing something. I'd still make it again though
11/09/2008
I made this recipe on Nov 1 and my husband and I loved it!! I did not use button mushrooms as suggested. I replaced them with Baby Bella (baby portabella) mushrooms. I think the porcini mushrooms are key! If you can find them in your store definitely use them. Usually you can find them dried in packages. I'm out to go to the store so that I can make it again!
11/28/2010
good soup-I added some chopped chuck
10/18/2017
I used leeks instead of celery and fresh shredded carrots instead of canned. I cooked everything except the mushrooms and zipped it through the blender when cooked. I sauteed the mushrooms in sherry and added to the blended soup. Delish.
01/04/2016
Made it as stated and it was hearty and delicious.
10/05/2015
Used fresh mushrooms instead of dry, vegetable broth instead of beef, and Marsala instead of regular sherry, which gave it a really rich sweet flavor. Make this all the time and LOVE it!
01/15/2017
Very Good. Full of flavour, nutritious, simple to make!
09/09/2015
This is a great, easy soup to make. I changed it a little in that I added a parsnip, browned ground beef, sea salt, doubled the broth and added some tomato slices that we didn't use for another recipe. It came out wonderful! Family ate it right up. This was a versatile recipe and very forgiving. Hearty and I have lunch for a few days!!
08/13/2012
ok
12/22/2012
It is a DELICIOUS soup, I agree. I did accidentally put in 2 tablespoons of sherry. It was so thick, I did add another 2 cups of broth. Everyone liked it!
07/16/2019
Awesome! Used mushroom broth (vegan) and added a sprig of rosemary and a tiny pinch of red pepper to wake it up. Sautéed the onions and carrots in olive oil, added fresh garlic and baby Bella mushrooms, then toasted the lentils (green and black) before adding the mushroom broth. After 30 min added the barley and spices and cooked another 45 min. AMAZING RESULTS!
11/01/2019
I was looking for a recipe to use up some mushrooms and found this recipe. Glad I did. What a wonderful soup! I definitely make this again.
01/25/2014
This was pretty good, bit more stewy than soup, it was a bit thick, but very flavorful and good. Needs an extra couple cups of broth.
03/27/2013
My family loved this recipe. I did not have porcini mushrooms but I didn't miss them! It was delicious -- even to my pickiest eaters. I added leftover diced london broil to mine as well. Loved the heartiness of this recipe!
11/06/2019
I love this soup! Hearty and healthy. I love carrots cooked in my soup and 2 was definitely not enough so I'd recommend 6. Other suggestions: 1. 2 celery stalks 2. drain the porcini soaked water through cheese cloth before adding to the soup to prevent grit from getting into the soup. 3. You can use veggie or chicken broth and still comes out great. 4. I didn't use the sherry but did add Worcesterhire sauce. (about a tablespoon).
05/01/2019
Comfort food; that tasted even better the next day. I did not have all the ingredients. So, I improvised: white wine instead of sherry vegetable broth instead of beef
12/18/2013
I like this recipe but it definitely is slightly bland. I am not really a cook so I'm not sure what to add to liven it up. Instead of barley I used white rice to avoid the gluten. It has a great consistency I think it just needs some sort of kick.
02/01/2021
not bad, kinda weird but it'll do!
02/12/2021
Wonderful hearty soup! I did not have the dried mushrooms so I used more Baby Bellas. I used Farro instead of barley, and let it simmer longer. It was easy and will make it again.
12/14/2014
Made this EXACTLY as written but it turned out really bland. Had to add seasoned salt, pepper and beef soup base to liven it up a bit. Then it was good.
06/26/2018
A good soup, but a bit on the plain side.
05/15/2016
Amazing rich flavored soup with a great texture! Definitely adding this to my favorites.
11/10/2016
I made a vegan, no oil version. I used "mock beef" broth, sauteed using some broth. Couldn't find fresh button mushrooms so I used regular white mushrooms and maybe just a wee bit more sherry than called for. This was so thick and so hearty, I plan to make it over and over this winter. The porcini mushrooms lend a 'beefy' texture and I think I will soak them ahead of time in some mock broth, too. Served with our wonderful homemade bread, this is a new comfort meal!
01/16/2014
Nice basic hearty soup. I had to add more broth than called for.
11/03/2008
This was pretty good, just a traditional soup I guess. Good flavor. I used vegetable bouillon instead of chicken for vegetarian soup, and I skipped the olive oil, but the taste was the same I assume. A good generic recipe. Seemed like a lot of mushrooms in the recipe though... I didn't use as much. And I couldn't find the specified mushroom in the recipe - I found the button ones but not the other kind. Anyway, yeah, I'd recommend it as a good cold-weather recipe or whatever.
12/09/2016
This soup was good however it's not a pretty soup. I wil make it again and maybe add some more colorful vegetables.
02/15/2016
GOOD. Made this with chicken broth and can mushroom.
10/12/2012
bland
10/21/2021
This was an excellent easy recipe! I did not have beef broth on hand so I used low sodium vegetable; it was delicious.
12/13/2020
Didn't have celery, used celery salt. Used coarse bulgur instead of barley. Had to add red pepper flakes because I have to have spice in my life. I like it with toasted sourdough and sharp cheeses. Quick delicious hearty!
01/11/2015
This is a family favorite, sometimes to make it a really hearty meal, I first sauté some short ribs in the oil, then take them out when browned, follow the recipe and put them back in after the beef broth. Yum !!
02/07/2008
I loved the taste of this. I did have to alter it, becuase I didn't have some of the ingredients on hand. I didn't put in mushrooms, or sherry, and I substituted rice for the barley. It was still delicious. All of my children liked it except for my picky child, (he wouldn't try it because it had celery and onions in it.) I will make this again.
01/29/2008
This soup left an add tast, maybe that of wine and cheese sausage. I found the appearance unappealing and no need at all for the barley as lentils are incredibly fibrous as is.
01/16/2013
This soup was just delicious! Simple, hearty, and flavorful. I followed another reviewer's recommendation and reduced the barley and lentils to 1/2 cup each, which I thought gave it the perfect consistency. I was out of porcinis, so just substituted mushroom broth. Will definitely make this again!
11/21/2013
I made this with chicken broth instead of beef, and it was delicious. I used only half the oil , added 2 cloves of chopped garlic and 2 stalks of celery. Very easy to make.I will try it with beef broth next time. Great soup!
01/12/2018
Simmered without a lot, and all the liquid absorbed/evaporated, but the finished product was sooo delicious! Definitely a new favorite!
02/04/2022
I love the lentil & barley combination! I made this vegetarian, with homemade vegetable broth. I used a leek in place of the onion and balsamic vinegar instead of sherry. I added salt to the finished product - at least 2 t. Delicious!
12/30/2007
Good base recipe. Left out the celery and added garlic, green peppers, and potatoes. Also, didn't have any beef broth, so I used veggie and added a few beef boullion cubes. Great versatile dish that can be ad-libbed depending on what's in the kitchen!
03/24/2022
I found this recipe when looking for a recipe for barley soup. It was delicious.
05/19/2016
If you love barley you will love this barley soup cooked with lentils. I mixed in a variety of fresh vegetables and added extra broth, much more than the recipe calls for. It came out delicious.
01/19/2017
This was good and really healthy because I added 3-4x the amount of carrots and celery. I liked it but don't think I will make it again. I just didn't love it.
12/01/2007
SUPER tasty and healthy. I didn't use summer savory and it was still AWESOME!!!! :]
11/19/2015
I didn't make any changes except I added a little more broth so it was more soup like. Very yummy!
12/02/2007
Just made this for my wife and I, it is a wonderful, hearty soup. My wife was surprised that I would eat it because I really like to have meat with every meal. I used shitake mushrooms instead of porcinni, other than that I didn't change a thing.
01/12/2018
Excellent soup! Yes, had to make a few changes due only to not having on hand porcini mushrooms or sherry. I used low sodium vegetable broth to make it vegetarian friendly for my daughter. My two sons (non-vegetarian) loved it as well. I'll make this again for sure.
03/29/2021
I used vegetable broth instead of beef broth so to replace it, I used 1/4 cup Worchestershire sauce, garlic salt and turmeric. I didn't have sherry so I used a tablespoon of brandy and a tablespoon of cranberry juice as substitute. That seemed to flavor it up considerably.
02/13/2022
This was very good. I could not find the first kind of mushrooms listed here so I just substituted a mix of mushrooms from my local market. The second time I made this I doubled the thyme and pepper and sherry. I also added a can of tomatoes and some spinach. I thought that made it better. I really like the lentils and barley together. I will add this to my monthly rotation menu.
03/03/2013
Since my husband is a meat eater, I added some leftover steak we had grilled. Yummy!!!
12/09/2019
This is a very easy recipe to follow, and it does not take long to make! I like more veggies than what this called for, so I tripled the amounts of carrots, and celery and added 2 14 oz cans of diced tomatoes. It turned out really well. I will certainly make it again and have been thinking of next time adding some ground turkey to it!
11/27/2019
This is my new favorite winter time soup. This soup is so filling, and so tasty. Great soup to freeze and have later.
01/18/2018
The next day I needed to add more beef broth. The barley soaked it all up.
11/20/2019
Yes added roast beef, potatoes, and corn. Yummy for winter soup!
10/13/2012
Pretty good soup. I added quite a bit more thyme, pepper, and an extra bay leaf. Love barley, lentils and mushrooms. This is a great combination. Definately did not miss the beef.
10/30/2010
Absolutely delicious! This is the perfect soup to have on a cold fall day. I made no changes to the recipe and will definitely make this soup again. Thanks for the great recipe, Diana!
Source: https://www.allrecipes.com/recipe/150583/barley-lentil-and-mushroom-soup/
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