Although I didn’t have cabbage from my garden for this Cabbage and Barley Rice Soup, I was thrilled to harvest a variety of beautiful vegetables. It felt wonderful to cook with fresh produce for my family.
Some of our plants were enjoyed by curious green pests, bunnies and birds, but that’s part of gardening. This was my first real garden, so next season I’ll be better prepared.
Most of the ingredients shown in the photos are either from our garden or organic. The bright red tomatoes you see came from my neighbour — the sweetest and juiciest tomatoes I’ve ever tasted.
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My neighbour generously brings those tomatoes over all summer. They’re so good I often eat them like an apple. If you enjoy simple, wholesome soups, I hope you give this one a try — it’s light, healthy and satisfying.
My family likes different additions: my daughter prefers extra onions and spicy heat, while the boys enjoy dipping bread and pairing the soup with pickles. If you love cabbage, this soup will likely become a favorite.
For a smoky twist, you can add bacon or smoked sausage. We sometimes include meat, but I often make a meat-free version for lighter, cleaner meals.
CHECK OUT OTHER CABBAGE RECIPES
This soup is very adaptable and nourishing. Lately the days have been a bit cooler than typical July weather, so a comforting bowl of soup was perfect. If you prefer something heartier, add more vegetables or a protein of your choice.
If barley isn’t your preference, you can substitute cubed potatoes, brown rice, lentils or regular rice. We love the chewy texture of barley, so it’s my go-to choice for this soup.
If you make this recipe, please tag me on Instagram @sandraseasycooking with the hashtag #sandraseasycooking — I’d love to see your results!
Cabbage and Barley Rice Soup
15 minutes
45 minutes
1 hour
Yummy and easy Cabbage and Barley Rice Soup
Ingredients
- 1 tbsp. Olive oil
- 1/2 Onion, chopped (any onion will do)
- 2 medium carrots, sliced
- 1 celery rib, chopped
- 3 garlic cloves, finely chopped
- 2 lb Cabbage head, sliced
- 2 cups Beef, vegetable or chicken broth
- 2 cups Water
- Salt and pepper to taste
- 1 Beef bouillon cube
- 1 tsp Red chili pepper flakes (or Korean gochugaru)
- 1 cup Barley rice
- 1 dried Bay leaf
Instructions
- In a large pot, heat the oil and sauté the chopped onion for a few minutes. Add the carrots, celery and garlic and sauté together until softened.
- Add the sliced cabbage, then pour in the broth and water. Stir to combine.
- Season with salt, pepper, the bouillon cube and chili flakes. Stir well.
- Add the barley rice and mix to distribute evenly.
- Cover the pot and cook 20 minutes. Stir, then place the lid partially open and continue cooking.
- Simmer until the barley is tender but still slightly chewy — about 45 minutes total. Adjust seasoning and serve hot.
Notes
This soup keeps well in the refrigerator in an airtight container for up to five days. Feel free to add other vegetables such as peppers, peas, green beans or potatoes. You can also substitute lentils, rice or other grains in place of barley.
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