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Cabbage Barley Soup

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

By Taste Of Home Editorial Team

Recipe by Lorraine Caland, Shuniah, Ontario

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 04, 2023

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

Can you freeze Cabbage Barley Soup?

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.
    • Test Kitchen Approved

    Cabbage Barley Soup

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    Yield: 8 servings (3 quarts)
    Prep: 15 min
    Cook: 6 hours 15 min
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    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
    Text Ingredients

    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.

    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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