Teresa's Recipes
Hearty Cabbage and Barley Soup
Warm up with this nourishing Hearty Cabbage and Barley Soup, a classic dish that combines the earthy flavors of barley, fresh vegetables, and aromatic herbs. This soup is a testament to the resourcefulness of home cooks, traditionally made with whatever vegetables were on hand. It's a comforting bowl that fills the belly and warms the soul, perfect for chilly evenings or when you're in need of a little extra love.
Ingredients
- 2 tablespoons Olive oil
- 1 large, diced Onion
- 2 medium, diced Carrots
- 2 stalks, diced Celery
- 3 cloves, minced Garlic
- 4 cups, chopped Cabbage
- 1 cup, rinsed Barley
- 6 cups Vegetable broth
- 1 Bay leaf
- 1 teaspoon Dried thyme
- to taste Salt
- to taste Black pepper
Dietary Notes
- Servings: 6
- Dish Type: Soup
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Calories: 210
- Fat: 6g
- Carbs: 36g
- Protein: 8g
- Sodium: 300mg
- Sugar: 4g
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion, carrots, celery, and minced garlic. Sauté for about 5 minutes until the vegetables are tender and fragrant.
- Stir in the chopped cabbage and rinsed barley, mixing well to combine.
- Pour in the vegetable broth and add the bay leaf, dried thyme, salt, and black pepper. Stir to incorporate all ingredients.
- Increase the heat to bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for about 45 minutes, or until the barley is tender and the flavors meld beautifully.
- Before serving, remove the bay leaf and adjust the seasoning with additional salt and pepper if needed.
- Serve hot, garnished with a sprinkle of fresh herbs if desired.
Tips
- For added flavor, consider adding diced potatoes or bell peppers.
- You can substitute barley with quinoa or farro for a different texture.
- Serve with crusty bread or a side salad for a complete meal.