Barley Cabbage Soup Food
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
VEGETABLE BARLEY SOUP
We make this every summer with vegetables from our garden. Our children love to help make this soup and eat it too. I like to double this recipe and freeze the leftovers. You can use any 5 cups of veggies that you like, we just happen to like the carrot/zucchini/cabbage combo.
Provided by Charlotte J
Categories One Dish Meal
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large kettle add oil, garlic and onions heat until onions are transparent.
- Add barley, carrots, zucchini, cabbage, water,parsley and bay leaf bring to boil.
- Simmer until barley is tender.
- Add sugar, salt, pepper, and tomatoes cook 15 minutes longer then serve.
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BEEF CABBAGE BARLEY SOUP - AHEAD OF THYME
From aheadofthyme.com
5/5 (3)Total Time 1 hr 20 minsCategory SoupCalories 234 per serving
- Heat the olive oil in a large pot over medium high heat for 2 minutes until the hot oil is sizzling and shimmering. Add ground beef and stir well to cook for 5-7 minutes until browned.
- Add onion and garlic. Stir well to combine and cook for 3-4 minutes until onions are soft and tender. Add cabbage, carrots, barley, and bay leaves. Stir well to combine and cook for another 2 minutes.
- Turn the heat down to low and cover. Simmer for 1 hour until the barley is soft and tripled in size. The barley be soft but still chewy.
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