Beef, Barley and Cabbage Soup

Beef, Barley and Cabbage Soup
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 138.1
  • Total Fat: 2.9 g
  • Cholesterol: 16.7 mg
  • Sodium: 209.1 mg
  • Total Carbs: 17.5 g
  • Dietary Fiber: 4.6 g
  • Protein: 8.5 g

View full nutritional breakdown of Beef, Barley and Cabbage Soup calories by ingredient


Easy to make and quite satisfying. Easy to make and quite satisfying.
Number of Servings: 12


    8 oz. ground round
    8 cups water (or two 32-oz. low-sodium beef broth cartons and omit the granules below)
    3 Tbsp. Low-sodium beef bouillon granules or cubes
    1 (15.5 oz.) can cannellini (white kidney beans)
    1/2 of a medium-size fresh cabbage
    1 cup chopped onion
    1 large carrots, scraped and grated
    1 (8 oz.) can tomato sauce
    1/2 cup barley, uncooked
    1 bay leaf


Brown the ground beef until no pink remains. Drain off fat.

Using a 6 to 8-qt. soup pot add all the ingredients listed, including the browned meat and bring to a slight boil. Lower heat to a slow simmer and cook for about 1 to 1 1/2 hours, until the barley is cooked. Tastes even better if you allow the flavors to marry overnight. Makes 12 one-cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user ZINASP1.