Cabbage Barley Soup Food

CABBAGE BARLEY SOUP

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.

VEGETABLE BARLEY SOUP

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.

CORNED BEEF AND CABBAGE SOUP

Steps:

• Pulse the onion, celery and carrots in a food processor until they are pea-size pieces.
• Melt the butter in a large pot over medium-high heat. Add the chopped onion, celery and carrots and the allspice and cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes.
• Add the tomatoes to the food processor and pulse until finely chopped. Transfer the tomatoes to the pot and add the beef broth, cabbage, potatoes, barley and 4 cups water; cover and bring to a boil. Uncover, reduce the heat to medium low and simmer until the potatoes and barley are tender, about 20 minutes.
• Stir in the corned beef and season with salt and pepper.

CABBAGE AND PARMESAN SOUP WITH BARLEY

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.

CABBAGE SOUP

Steps:

• Heat the oil in a large, heavy-bottomed pot over medium-high heat, until shimmering. Add the mushrooms and cook, stirring, until soft and brown, about 5 minutes. Add the onions and cook stirring, until soft and golden, about 8 minutes. Add the celery, carrots, peppers and garlic and cook, stirring, until the vegetables begin to brown and become fragrant, about 5 minutes. Stir in the soy sauce, garlic and onion powder, 2 teaspoons salt and 1 teaspoon pepper.
• Add the cabbage to the pot and stir until it begins to wilt, about 2 minutes. Pour in the crushed tomatoes, chicken broth and 1 cup water. Stir to combine. Bring to a boil then reduce to a simmer and cook until the cabbage is tender, 30 to 45 minutes. Season with salt and pepper.

CABBAGE SOUP II

Steps:

• Place the chicken broth, celery, carrots, onion, garlic, cabbage, barley, ham and parsley in a large pot over high heat. Bring to a boil, reduce heat to low and simmer for 1 1/2 hours.

BEEF AND BARLEY SOUP III

Steps:

• In a large pot over medium heat, combine the oil, onions, celery, carrots, and garlic. Saute for 5 minutes, or until tender. Add the beef stock, barley, bay leaf and thyme and simmer until barley is softened but not mushy. Add the wine, potatoes and beef.
• Add the browning and seasoning sauce now if you want your soup to have more of a brown color. Simmer another 15 minutes and add the cabbage. Allow to simmer another 15 minutes, or until all vegetables are tender. Salt and pepper to taste.

CHICKEN, SAVOY CABBAGE AND BARLEY SOUP

Steps:

• Saute the cabbage, leeks, carrots and onions in the butter.
• Add the cold chicken stock, barley and the chicken leg.
• Bring to a boil and cook over medium heat for 1 hour or until both the chicken and barley are cooked.
• Remove the chicken leg, bone it, cut the meat into cubes and add to soup.
• Sprinkle with chives and season with salt and pepper.

EASY HOMEMADE VEGETARIAN BARLEY AND VEGETABLE SOUP

Steps:

• Remember to remove the bay leaves before serving.
• Enjoy!

CORNED BEEF AND CABBAGE SOUP

Steps:

• Gather the ingredients.
• Peel the onion and chop it coarsely. Cut the celery into 1/4-inch slices and then peel and mince the garlic . Peel the carrots and slice them into matchsticks or dice them into 1/4-inch pieces.
• Heat the butter in a large stockpot or Dutch oven over medium-low heat.
• Add the onion and celery to the pot and saute until tender, stirring frequently.
• Add the minced garlic and continue cooking for 1 minute. Add the carrots, chicken stock, chopped cabbage, and barley. Add the bay leaf , parsley, thyme, and pepper; bring to a boil.
• Reduce the heat to low to maintain a simmer. Cover the pan and simmer for 45 minutes.
• Add the corned beef and tomatoes; increase heat and bring it back to a boil. Reduce heat to low and simmer, uncovered, for 15 minutes.
• Taste and add salt, as needed.
• Serve and enjoy!