Cabbage & Bean & Barley Soup

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Cabbage & Bean & Barley Soup

4.6 of 5 (8)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 113.4
  • Total Fat: 0.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 757.8 mg
  • Total Carbs: 24.7 g
  • Dietary Fiber: 6.5 g
  • Protein: 5.1 g

View full nutritional breakdown of Cabbage & Bean & Barley Soup calories by ingredient
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Introduction

Very hearty and filling! Very hearty and filling!
Number of Servings: 6

Ingredients

    Water (usually 2 quarts to start)
    1/4 c. barley, dry
    1/4c. lentils, dry
    1 quart of tomatoes (crushed)
    carrots cut up, celery diced. One onion diced. I only had a few mushrooms, but the more the merrier because it takes on a meat like texture in the soup. Cut up cabbage into little squares. You can add more vegies also! LIke green beans, corn, peas etc...
    This is only what I had on hand today.
    Mrs. Dash, salt pepper and a few flakes of red pepper (depending on how HOT & zingy you want it), Garlic salt or garlic crushed into tiny itsty bitty pieces and a few dehydrated onions.
    Imight throw in a chicken cube or two.

Directions

Cut vegies small, add dry beans and all the other ingredients. Put everything (except the kitchen sink) into a large pot and let it cook away on high heat. Stirring every ten minuets or so. If the water starts to evaporate add some more. It usually takes me an hour or less give or take a few for this soup to make. When the lentils are tenders you know it is done. This serves about 6 depending on appitite. I lost a lot of weight eating this for lunch along with a piece of cornbread. The barley adds a chewy texture and you feel satisfied. (You can add more spices also like basil, thyme or just what ever you feel like tossing in, this changes the taste and adds variety to each batch.) When you have left over veggies, place them in a freezer bag. when the freezer bag is full, you know it is time to make sop!

Number of Servings: 6

Recipe submitted by SparkPeople user MAMACRAFTY1.

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  • Very Good
    1 of 1 people found this review helpful
    I made this in a slow cooker, for a 3quart cooker (12 cups), I felt it needed a lot more barley. Next time I make it I'll add a full cup of barley. I also added 2 TBs of olive oil for a little fat. Good recipe! Very filling and not too tomato-y. - 8/20/11

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  • Incredible!
    1 of 1 people found this review helpful
    MAMACRAFTY1, I think you cook like I do--start with a basic recipe, but add what you have on hand each time. I make my cabbage soup like this, except I start by sauteeing the onions, celery, carrots, garlic and mushrooms (if I have them). Leftover cooked chicken, beef or ham is good in here, too. - 5/14/11

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  • I was looking for something like this! I got the ingredients today and am going to try it tomorrow. I will add extra lean turkey meatballs though.
    Thanks for the recipe! - 4/8/11

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  • I'm going to try this tonight. To edit your recipe, click on My Recipes on the right side of the menu button across the top of the screen. Find your recipe and then click the Edit button on the right side of the screen. Hope that helps. - 2/5/11

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  • I will have to try this recipe soon - 2/22/10

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