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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 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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