Cabbage Barley Soup Recipes
CABBAGE SOUP II
This is a hearty main dish soup. Goes great on a cold winter night with a loaf of hot bread. Serve over orzo pasta, or your favorite soup noodle.
Provided by KLUSE
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 203.4 calories, Carbohydrate 31.5 g, Cholesterol 22.3 mg, Fat 4.6 g, Fiber 9.2 g, Protein 11.3 g, SaturatedFat 1.5 g, Sodium 604.8 mg, Sugar 9.6 g
BARLEY CABBAGE SOUP
Make and share this Barley Cabbage Soup recipe from Food.com.
Provided by dicentra
Categories Easy
Time 8h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients in slow cooker. Cover and cook on low 8-10 hours.
Nutrition Facts : Calories 55.2, Fat 0.5, SaturatedFat 0.2, Sodium 828.7, Carbohydrate 9.9, Fiber 2, Sugar 2.8, Protein 3.2
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
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