Cabbage Barley Soup

“My neighbour had an abundance of cabbage, so a group of us had a contest to see who could come up with the best cabbage dish. My vegetarian cabbage soup was the clear winner—they ate the whole pot!” —Lorraine Caland, Shuniah, Ontario

Cabbage Barley SoupPhoto: Taste of Home
Cabbage Barley Soup
Cabbage Barley Soup
Servings Prep Time Cook Time
8servings (3 quarts) 15minutes 6-1/4hours
Servings Prep Time
8servings (3 quarts) 15minutes
Cook Time
6-1/4hours
Ingredients
Portions: servings (3 quarts)
Units:
Ingredients
Portions: servings (3 quarts)
Units:
Instructions
  1. 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.
  2. Stir in mushrooms and salt. Cook, covered, on low until mushrooms are tender, 15-20 minutes.
Recipe Notes

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.