Best 2 Cabbage Barley Soup Recipes

Cabbage barley soup, a hearty and comforting dish, has long been enjoyed by people all over the world. Cabbage, with its slightly sweet and peppery flavor, and barley, a chewy and nutty grain, combine to create a delicious and nutritious soup that is perfect for a cold winter's day. Whether you prefer a classic recipe that has been passed down for generations or a more modern take with unique ingredients, there is a cabbage barley soup recipe out there for everyone to enjoy.

Let's cook with our recipes!

CABBAGE BARLEY SOUP

Cabbage Barley Soup image

My neighbor had an abundance of cabbage, so a group of us had a contest to see who could come up with the best cabbage dish. My vegetarian cabbage soup was the clear winner-they ate the whole pot! -Lorraine Caland, Shuniah, Ontario

Provided by Taste of Home

Categories Dinner Lunch

Time 6h30m

Yield 8 servings (3 quarts).

Number Of Ingredients 11

Ingredients

1 cup dried brown lentils, rinsed
1/2 cup medium pearl barley
3 medium carrots, chopped
2 celery ribs, chopped
1/2 teaspoon poultry seasoning
1/4 teaspoon pepper
1 bottle (46 ounces) V8 juice
4 cups water
8 cups shredded cabbage (about 16 ounces)
1/2 pound sliced fresh mushrooms
3/4 teaspoon salt

Steps:

Place first 8 ingredients in a 5- or 6-qt. slow cooker. Add cabbage. Cook, covered, on low until lentils are tender, 6-8 hours., Stir in mushrooms and salt. Cook, covered, on low until mushrooms are tender, 15-20 minutes. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Nutrition Facts : Calories 197 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 678mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 9g fiber), Protein 11g protein. Diabetic Exchanges

CABBAGE AND PARMESAN SOUP WITH BARLEY

Cabbage and Parmesan Soup With Barley image

A comforting soup with texture and bulk provided by barley. Parmesan rinds, simmered here in the same way that a ham bone might be used in France or Italy, contribute great depth of flavor to this wonderful, comforting soup. I love the added texture and bulk provided by the barley.

Provided by Martha Rose Shulman

Categories brunch, dinner, lunch, soups and stews, appetizer, main course

Time 1h10m

Yield Serves 6

Number Of Ingredients 12

Ingredients

1 tablespoon extra virgin olive oil
1 medium onion, chopped
1 medium head cabbage, cored and shredded (7 to 8 cups)
2 garlic cloves, peeled and crushed
Salt to taste
1 large Yukon gold or 1/2 russet potato (about 6 ounces), peeled and diced
6 cups water, chicken stock or vegetable stock
2 large Parmesan rinds (2 to 3 ounces)
Freshly ground pepper to taste
1 cup cooked barley
Chopped fresh dill, chives or parsley for garnish
Freshly grated Parmesan for serving

Steps:

Heat oil over medium heat in a large, heavy soup pot. Add onion and cook, stirring, until tender, about 5 minutes. Add shredded cabbage, garlic, and about 1/2 teaspoon salt. Cook, stirring often, until the cabbage begins to soften, about 5 minutes. Add the potato, the water or stock, the Parmesan rinds, and salt and pepper to taste. Bring to a boil, reduce the heat to low, cover and simmer over low heat for 45 minutes, until the vegetables are very soft. Remove and discard the Parmesan rinds.
Using an immersion blender, or in batches in a regular blender coarsely purée the soup. If using a regular blender fill it only halfway and pull a dishtowel over the top rather than covering tightly with the lid. Return to the pot and stir in the barley, or place a spoonful of barley in each bowl. Taste the soup and adjust seasonings, and heat through. Serve, garnishing each bowl with a sprinkling of minced dill, chives or parsley, and a spoonful of grated Parmesan.

Nutrition Facts : @context http, Calories 155, UnsaturatedFat 3 grams, Carbohydrate 21 grams, Fat 6 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 1017 milligrams, Sugar 5 grams

Tips:

Use a large pot or Dutch oven to make the soup, as it will need plenty of room to simmer.
If you don't have pearl barley, you can use regular barley, but it will take longer to cook.
To make the soup ahead of time, cook it according to the recipe and then let it cool completely. Store the soup in an airtight container in the refrigerator for up to 3 days, or freeze it for up to 3 months.
When you're ready to serve the soup, reheat it over medium heat until warmed through.
Serve the soup with a side of crusty bread, crackers, or a salad.

Conclusion:

Cabbage barley soup is a hearty and flavorful soup that is perfect for a cold winter day. It is also a very versatile soup, as you can add or remove ingredients to suit your own taste. So next time you're looking for a healthy and satisfying meal, give cabbage barley soup a try!