Cabbage Barley Soup Recipe | Taste of Home

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 eight 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 and adding a little 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.
  • 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.

    Originally published as Cabbage and Barley Soup in Simple & Delicious February/March 2019


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    Post Author: MNS Master

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