Autumn Soup

Not necessarily totally according to this recipe (do not do barley) but close to this recipe, which was on original recipe cards set purchased in installments many years ago ... this is a delicious and quick cooked soup (if done on stovetop). To speed up process, I make sure ingredients are chopped small and consistent to each other in size. The carrots I prefer to shred, to aid in quickly cooking and spreading their sweetness to the mix. Repeat: No barley. Use potatoes instead. But the quantities are consistent; one cup for each vegetable. I have also substituted top round steak, cut into small pieces, or top sirloin, also cut into small pieces, in place of the ground beef. Sauté meat first. Then add veggies and liquids and spices and simmer. De-lish. Guaranteed crowd pleaser, for even the most finicky of eaters.

Delicious comfort food. This is a hearty soup that really warms you up on these cold nights. Served with crusty bread. Great for leftovers as well!

I loved this recipe....simple staple. I used tri tip that was on sale instead of ground beef, added some Worcestershire & corn also. I made it in the slow cooker for about 8 hours and ate it for days. :) Thanks!

I liked this soup. I doubled the water, bouillon, barley and spices. I kept the beef and veggies in the same amounts as the recipe specifies. It was still a very thick soup once the barley expanded.

This was a fabulously easy & great tasting soup. I leave out the barley because it absorbs all the liquid & I didn't add the tomatoes & the Kitchen Bouquet until the vegetables were done, breaking the tomatoes up & cooking a few minutes till they were heated and that worked best. If you can't find Kitchen Bouquet you can use "Maggi" Seasoning Sauce & it's just as good. I had a recipe similiar to this years ago & lost it. Was thrilled to see this one & will hang on to it.