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Beef Cabbage Barley Soup

Warm Beef Cabbage Barley Soup: The Cozy Comfort You Crave

Beef Cabbage Barley Soup is a hearty dish packed with tender beef, vibrant cabbage, and wholesome barley, a true comfort food.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 6 bowls
Course: Dinner Ideas
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 teaspoons olive oil a healthy fat that enhances flavor while cooking
  • 1 lb ground beef adds richness and heartiness to the soup
  • 1 cup onion, finely chopped provides a savory foundation; switch to shallots for a milder taste
  • 0.5 tablespoon garlic, minced infuses aromatic goodness; fresh garlic gives the best flavor
  • 4 cups cabbage, chopped adds a crunchy texture and nutritious boost
  • 3 medium carrots, peeled and sliced sweetens the soup naturally while adding vibrant color
  • 0.5 cup dry barley a fantastic source of fiber
  • 2-3 pieces bay leaves imparts a subtle herbal note; remember to remove before serving
For the Flavor
  • 2 cups tomato sauce creates a rich, tangy base
  • 1 tablespoon soy sauce deepens the umami flavor
  • 1 tablespoon miso paste introduces a deliciously unique twist
  • 2 cups water helps meld the flavors together
For Serving
  • 1 tablespoon fresh parsley (for garnish) adds a pop of freshness

Equipment

  • medium-large cooking pot

Method
 

Step-by-Step Instructions
  1. Begin by heating 2 teaspoons of olive oil in a medium-large cooking pot over medium-high heat for about 2 minutes until shimmering.
  2. Next, add 1 pound of ground beef to the pot, stirring well to break it up. Cook for 5–7 minutes or until the beef is browned throughout.
  3. Incorporate 1 cup of finely chopped onion and ½ tablespoon of minced garlic into the pot, stirring well to combine. Cook for 3–4 minutes.
  4. Now, add 4 cups of chopped cabbage, 3 medium sliced carrots, and ½ cup of dry barley to the mixture. Stir the ingredients together for about 2 minutes.
  5. Once the vegetables are softened, add 2 cups of tomato sauce, 1 tablespoon of soy sauce, 1 tablespoon of miso paste, and 2 cups of water to the pot.
  6. Reduce the heat to low, cover the pot, and let the soup simmer for 1 hour.
  7. Once the hour has passed, taste the soup and adjust seasoning if needed. Ladle the warm Beef Cabbage Barley Soup into bowls and garnish with 1 tablespoon of fresh chopped parsley.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 27gProtein: 20gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 50mgSodium: 550mgPotassium: 600mgFiber: 6gSugar: 4gVitamin A: 3000IUVitamin C: 30mgCalcium: 80mgIron: 3mg

Notes

Use lean ground beef to prevent excess fat and ensure a lighter soup. Stir occasionally while simmering to prevent the barley from sticking.

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