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Beef Cabbage Barley Soup

Hearty Beef Cabbage Barley Soup for Ultimate Comfort

This Beef Cabbage Barley Soup is a warm, hearty dish combining lean ground beef, fresh cabbage, and chewy barley, perfect for cozy evenings.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Beef
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Can substitute with any cooking oil.
  • 1 lb Ground Beef You may substitute with turkey or a plant-based alternative.
  • 1 cup Onion Finely chopped; use shallots if preferred.
  • 0.5 tablespoons Garlic Minced; substitute with garlic powder or omit.
  • 4 cups Cabbage Chopped; Savoy or green cabbage can be used interchangeably.
  • 3 medium Carrots Peeled and sliced; other root vegetables can be used.
For the Flavor
  • 0.5 cup Dry Barley Substitute with quinoa or pearled farro if needed.
  • 2-3 Bay Leaves Adds aromatic flavor; fresh or dried.
  • 2 cups Tomato Sauce Can be replaced with diced tomatoes or V-8 juice.
  • 1 tablespoon Soy Sauce Use tamari for a gluten-free option.
  • 1 tablespoon Miso Paste Substitute with vegetable broth if not available.
  • 2 cups Water Use beef broth for added flavor.
For the Garnish
  • 1 tablespoon Fresh Parsley For garnish; optional.

Equipment

  • Medium-large pot

Method
 

Step-by-Step Instructions
  1. In a medium-large pot, heat 2 tablespoons of olive oil over medium-high heat until it shimmers.
  2. Add 1 pound of ground beef to the pot, breaking it up with a wooden spoon. Cook for about 5-7 minutes until the beef is well-browned and no longer pink.
  3. Stir in 1 cup of finely chopped onion and ½ tablespoon of minced garlic. Cook for 3-4 minutes until softened.
  4. Gently toss in 4 cups of chopped cabbage and 3 sliced carrots, stirring for about 2 minutes.
  5. Add ½ cup of dry barley and 2-3 bay leaves to the pot. Next, pour in 2 cups of tomato sauce, 1 tablespoon of soy sauce, 1 tablespoon of miso paste, and 2 cups of water. Stir well.
  6. Bring the soup to a rolling boil, then reduce the heat to low. Cover and let it simmer for 1 hour.
  7. Taste and adjust seasoning if desired. Serve warm, garnished with chopped fresh parsley.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 6gVitamin A: 1200IUVitamin C: 30mgCalcium: 60mgIron: 4mg

Notes

This soup is freezer-friendly; store in airtight containers or freezer bags for up to 3 months.

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