There are some big flaws in how the recipe is written. For example, it never says to put in the tomato juice or the bay leaf. It doesn't mention that the barley has to be cooked ahead of time (I assume it must because if I cook the barley in soup until tender -- 1.25 hours -- the veggies will be absolute mush).

On the upside, it's tasty. You just have to do a lot of reading between the lines to succeed with this recipe.

You should understand that anything in a recipe list is in the recipe. Most people don't need to be told that each and every item in the list should be tossed into the soup. In days past a recipe was just a list with no instructions. You knew what to do with the ingredients in the list if were you making soup. It doesn't take a rocket scientist's degree.

Jack H. You are right up to a point with your comment and it's fine for a seasoned cook or some one who has spent a fair amount of time in the kitchen, but at a recipe site you always have to be aware that you may be giving cooking information to a cooking newbie or a complete novice. To them (and the person they are cooking for) the little details are very important. I like to cook the barley with the other ingredients for it's own flavors to meld in the soup, but as Samantha has noted the timing has to be adjusted accordingly. The bayleaf should not be chopped but added whole with the other herbs. I believe the tomato juice would be included with the writers reference to adding "tomato mixture".

EVERY recipe needs to include both the "hardware" (meat, veggies, spices, etc.) and the "software" (i.e., an instruction set). This recipe leaves out a LOT of detail about when to do what. If you're a cooking "rocket scientist" then you wouldn't even need a veggie soup recipe. I was able to sidestep disaster but I should have taken a very close look at the instruction set before I picked this recipe. On the upside, the soup is still on the simmer but it tastes pretty good. Watch the sodium level as beef broth and tomato juice have a lot and initially it was really salty. I'm hoping the potatoes and other veggies will correct that.

I must say that I need every little detail in a recipe or I wouldn't be on here reading it right now!! I never made vegetable soup before and I could imagine what's in it but it's the fine details that go into it that makes it so good not just the stuff you see and the color!! So please... don't add the little unneeded extra comments like "you don't have to be a rocket scientist" to teach me how to make it. You are the kind of person why the rest of us don't want to ask questions or try to learn because you make us feel bad!! Thank you to all who have helped me out teaching me what to do and what not to do!!

I have to agree with (and am actually thankful for) Samantha's review and comments on the missing steps. She is right about the fact that there is no mention of when to add the tomato juice or bay leafs (or parsley or that matter). While, yes, you can figure it out, you want a recipe that spells it out for you (isn't that what a recipe is supposed to do)? I didn't have an issue with adding the barley uncooked at all. The soup is awesome and will be one of my standards. My only comment in addition to Samantha's is that it takes a bit longer to cook than the time set out in the recipe. Also, I am going to use a more tender cut of meat next time. This is a great soup!

... add your barley ... but return to full boil to cook it ...

Dinner tonight

Dinner for 2nd day and the next day.

Instructions are indeed lacking. It's a good soup, but needed a little tweaking. No need to blend herbs with reserve liquid from canned tomatoes. Just blend the fresh herbs by themselves. Also, blending the Chuck seemed strange, so just cubed and browned it with the onions and garlic in the bottom of my soup pot, then added broth, reserve liquid and tomato juice (and herbs). After that comes to a simmer, add your veggies. I omitted the barley, and instead added corn and cabbage (10 minutes before the soup was done). Hopefully that helps anyone who needed the missing steps in the instructions! The only way to become a good cook is to start at the beginning. Shame on the people who insult others for not knowing as much as they do in the kitchen!

Thank you for your post, Carrie. People learning to cook have no need to be mocked for their lack of experience. Cooking can be a joyful thing!

Thanks for the wonderful recipes, actually I've got new ideas with regards to menu planning, as a chef on board its so easy to organize everything, a million thanks to the author, GOD BLESS AND MORE POWER TO ALL.

God Bless you as well Eddieboy!!!

Great!