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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
  • Total Time
    Prep: 15 min. Cook: 6-1/4 hours
  • Makes
    8 servings (3 quarts)

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

  • 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 a little 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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    Reviews

    Click stars to rate
    Average Rating:
    • SRAdair
      Sep 15, 2020

      So disappointing! It tastes like bad canned tomato soup with the nice ingredients thrown in. Trying to figure out how to save this gigantic pot of soup from the trash can.

    • Janet
      Jan 20, 2020

      I made it a 5 star recipe. Added onion, garlic and cumin, and it was the best and most fulfilling meatless soup I've ever tasted! Will definitely make it again, and it freezes great as well!

    • Jackie
      Dec 16, 2019

      Was disappointed in this soup. Needs additional spices.

    • bgsspecialkitty
      Oct 23, 2019

      No comment left

    • Tomcatlover
      Apr 30, 2019

      Worked out great. I cut the recipe in half for only 4 servings. I used a bag of slaw mix for the chopped cabbage. Low calorie

    • Karen
      Mar 19, 2019

      It is in bad need of onions and garlic. When presented it wasn't very good. I steamed lots of garlic and onions and made it doable. It also needs your favorite seasoning, cumin, chili powder, etc.

    • Jane
      Mar 14, 2019

      This may be the worst tasting recipe of all time. I’m sorry I wasted the ingredients. I should have known. V8 juice as a base?

    • jwimbish
      Mar 10, 2019

      I found the answer! Can’t wait to try this soup!

    • kayclem
      Mar 10, 2019

      I love barley soup but my way of making it is to cook some Oxtail's and add that to the barley and cabbage soup! In fact I make it every March for my son's birthday, his favorite soup!

    • Thsarver50
      Mar 10, 2019

      I cooked this recipe on the stove using a Dutch oven 6 qt. I did add everything it called for I cooked it for about 2 hrs checked to made sure the lentils were soft.if not cooked it a little while longer after adding salt which i cut back too a pinch or more