Best 2 Cabbage Barley Soup Recipes
Cabbage Barley Soup is a hearty and flavorful soup that is perfect for a cold winter day. It is made with simple, wholesome ingredients like cabbage, barley, carrots, celery, and onions. The soup is simmered in a flavorful broth until the vegetables are tender and the barley is cooked through. Cabbage Barley Soup is a great source of vitamins, minerals, and fiber. It is also low in calories and fat. The soup can be served on its own or with a side of bread or crackers. In addition to the classic Cabbage Barley Soup recipe, this article also includes a recipe for a Slow Cooker Cabbage Barley Soup, a Vegan Cabbage Barley Soup, and a Gluten-Free Cabbage Barley Soup. These variations of the soup are just as delicious and nutritious as the classic recipe. Whether you are looking for a hearty and flavorful soup to warm you up on a cold day or a healthy and nutritious meal to add to your diet, Cabbage Barley Soup is a great choice.
Check out the recipes below so you can choose the best recipe for yourself!
CABBAGE BARLEY SOUP
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
Time 6h30m
Yield 8 servings (3 quarts).
Number Of Ingredients 11
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
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
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 variety of vegetables. This will give your soup more flavor and nutrition. Some good options include carrots, celery, onions, potatoes, and green beans.
- Don't overcook the vegetables. You want them to be tender, but not mushy. Cook them just until they are pierced easily with a fork.
- Use a good quality broth. This will make a big difference in the flavor of your soup. If you don't have any homemade broth, use a low-sodium store-bought broth.
- Add some herbs and spices. This will help to enhance the flavor of the soup. Some good options include thyme, rosemary, sage, bay leaves, and black pepper.
- Serve the soup with a side of bread or crackers. This will help to soak up the broth and make a satisfying meal.
Conclusion:
Cabbage barley soup is a delicious and easy-to-make soup that is perfect for a cold winter day. It is also a great way to use up leftover vegetables. With a few simple tips, you can make a pot of cabbage barley soup that your whole family will love.
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