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Cabbage Barley Soup

Total Time

Prep: 15 min. Cook: 6-1/4 hours

Makes

8 servings (3 quarts)

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 soup was the clear winner. —Lorraine Caland, Shuniah, Ontario
Cabbage Barley Soup Recipe photo by Taste of Home

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

Directions

  1. 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.
  2. 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.

Test Kitchen Tips
  • Salt can prevent lentils from softening, so it’s added toward the end of cooking.
  • One medium head of cabbage will yield about 8 cups shredded.
  • Check out 70 more classic homemade soups.
  • Nutrition Facts

    1-1/2 cups: 197 calories, 1g fat (0 saturated fat), 0 cholesterol, 678mg sodium, 39g carbohydrate (7g sugars, 9g fiber), 11g protein. Diabetic Exchanges: 2-1/2 starch, 1 lean meat.

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