Cabbage and barley soup is a flavorful and hearty soup made with cheap and easy ingredients.
Easy vegetarian cabbage soup has been one of my most popular recipes for years now.
People love how easy it is to make and not only is cabbage a very economical ingredient, it’s also good for you!
Slow cooked cabbage becomes sweet and tender and you can make cabbage soup taste better with just a couple herbs and spices.
I feel like barley doesn’t get the love that it deserves. It’s also a cheap ingredient and a great alternative to rice and pasta.
I like it in this lemon barley soup and this vegan mushroom barley soup.
But pearl barley also great for salads, grain bowls, risotto or as a side dish.
Ingredients
The ingredients for this cabbage and barley soup are very cheap and easy to find in any supermarket. You’ll have more than half a head of cabbage leftover to make sauerkraut or something like this Asian cabbage salad.
Cabbage: I’ve made cabbage soup with either savoy cabbage or green cabbage. Both work. You’ll use about half a cabbage, depending on how big it is.
Barley: Pearl barley is the best type of barley for soup as it can be cooked directly in the stock in less than 30 minutes.
Stock: A good quality vegetable stock. I buy them in 1 liter containers then add a couple cups of water, but you can use 6 cups of stock if you prefer.
Beans: I like to add one can of white beans for protein and substance. You could substitute chickpeas.
Dill: Dill and cabbage are a tasty combination of flavors. You could substitute your favorite fresh or dried herb.
Paprika: Smoked paprika adds a ton of smoky flavor to this otherwise bland soup. I like Spanish smoked paprika.
Onion and garlic: These aromatics form the flavor base of the soup.
Salt and oil: A touch of oil is needed to fry off the onion and garlic and add salt to taste depending on how salty your vegetable broth is.
How to make cabbage and barley soup
This cabbage barley soup comes together in one pot in less than 30 minutes, making it a great weeknight dinner idea.
Prep: Dice the onion and mince the garlic.
Place the barley in a strainer and give it a quick rinse under running water to wash off any dust and dirt.
Shred the cabbage.
Drain and rinse the canned beans.
Fry: Heat the oil in a large pot over medium heat.
Add the onion and fry until soft and transparent then add the garlic and fry until fragrant.
Add the paprika and fry, stirring continuously so that it does not burn, for about 15 seconds to bring out the flavor.
Add: Add the rinsed beans, salt, vegetable stock and water to the pot. Bring to a boil.
Simmer: Add the barley and cabbage, reduce the heat to a simmer and partially cover the pot.
Allow to simmer until the barley is tender - about 20 to 30 minutes.
Remove the pot from the heat and stir in the fresh dill.
Variations and substitutions
Beans: This recipe works great with chickpeas instead of white beans.
Herbs: If you don’t like dill, other herbs like parsley, rosemary, thyme or tarragon can be substituted.
Barley: Use the same soup base but substitute orzo or rice for the barley. Adjust the cooking time accordingly.
Veggies: Add in your favorite nutritious veggies for a vegetable barley soup: kale, spinach, zucchini, peas, diced tomatoes, potatoes, turnips, parsnips, etc.
FAQs
Pearl barley is the best choice for soup because it can be cooked directly in the soup in 20 - 30 minutes.
Add barley to soup just after you add the stock and let it simmer until tender.
No, pearl barely does not need to be cooked before adding it to soup.
Yes, you can rinse pearl barley before cooking to remove any dust and dirt. Pearl barley does not need to be soaked before cooking.
Make ahead and storage tips
If you want to make this cabbage barley soup for meal prep, I would recommend preparing the soup base and cooking the barley separately.
This is because barley can continue to soak up the liquid as it sits. Store the soup base and barley in separate containers in the fridge until ready to serve.
Leftovers of prepared soup can be stored in an airtight container in the fridge for up to 5 days.
It will thicken. You can eat it as is or you can add additional stock or water to thin it back into a soup consistency.
Cabbage barley soup can be frozen in an airtight container for up to 6 months though it’s best consumed within 3 months. Keep in mind that the cabbage will change texture becoming softer and more tender.
How to serve cabbage and barley soup
Like any soup, this cabbage and barley soup goes great with sandwiches, crusty bread, a salad or a side of roasted vegetables.
It’s best served immediately after cooking as the barley will continue to absorb the stock and get softer.
Cabbage and Barley Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves of garlic, minced
- 1 teaspoon smoked paprika
- 1 can (15 oz / 425 grams) white beans, drained and rinsed
- 1 teaspoon salt or to taste
- 4 cups (1 litre) vegetable stock
- 2 cups (475 ml) water (or additional vegetable stock)
- 4 cups (350 grams) shredded cabbage
- ¾ cup (170 grams) pearl barley, rinsed
- 2 tablespoons chopped fresh dill
Instructions
- Heat the oil in a large pot over medium heat. Add the onion and fry until soft and beginning to turn golden brown. Add the garlic and fry, stirring, for another 30 seconds or until fragrant. Add the paprika and fry, stirring continuously, for 15 seconds to bring out the flavour.
- Add the beans, salt, stock and water. Raise the heat to bring it to a boil. Once boiling, add the cabbage and barley. Reduce the heat to a simmer and partially cover the pot.
- Simmer until the barley is tender – about 20 to 30 minutes.
- Remove the pot from he heat and add the fresh dill.
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