Cabbage Barley Soup

Cabbage Barley Soup Recipe photo by Taste of Home

• Total Time: Prep: 15 min. Cook: 6-1/4 hours

• Makes: 8 servings (3 quarts)

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 8 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; add water if necessary.

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SOURCE: Taste of Home