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

  1. 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.
  2. 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