Cabage Barley Soup Recipe Vegan: Easy & Delicious Guide

When the weather turns chilly and your body craves something warm, hearty, and nourishing, nothing hits the spot quite like a steaming bowl of cabbage barley soup. This vegan version takes the classic comfort food to a whole new level by combining wholesome ingredients that are not only delicious but also packed with nutrients.

The chewy barley adds a wonderful texture contrast to the tender cabbage and vegetables, making every spoonful a delight.

This soup is perfect for meal prep or a quick weeknight dinner, and it’s incredibly easy to customize. Whether you’re a seasoned vegan or just looking to eat more plant-based meals, this recipe will become a staple in your kitchen.

Let’s dive into how you can make this satisfying, flavorful cabbage barley soup that will keep you warm from the inside out.

Why You’ll Love This Recipe

Cabbage barley soup is a fantastic dish for many reasons. First, it’s incredibly nutritious.

Packed with fiber from the barley and cabbage, it helps support digestion and keeps you feeling full longer. This recipe is also low in calories but high in flavor, making it a guilt-free indulgence.

Another reason to love this soup is its versatility. You can easily add your favorite vegetables or spices to tailor it to your taste.

Plus, it’s a one-pot meal that’s simple to prepare and easy to store for leftovers. Whether you want a light lunch or a comforting dinner, this soup fits the bill perfectly.

Finally, being vegan and gluten-friendly (if you use gluten-free barley), it caters to many dietary needs without compromising on taste. It’s also economical and uses ingredients that you likely already have in your pantry.

Ingredients

• 1 cup pearl barley, rinsed
• 1 small head of green cabbage, shredded (about 6 cups)
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 large onion, chopped
• 3 cloves garlic, minced
• 8 cups vegetable broth (low sodium preferred)
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1 bay leaf
• Salt and pepper, to taste
• Fresh parsley, chopped for garnish (optional)

Equipment

• Large heavy-bottomed pot or Dutch oven
• Cutting board and sharp knife
• Measuring cups and spoons
• Wooden spoon or spatula
• Ladle for serving
• Fine mesh strainer (for rinsing barley)

Instructions

1. Prepare the barley: Rinse the pearl barley under cold water using a fine mesh strainer to remove any debris or dust. Set aside.
2. Sauté the aromatics: Heat the olive oil in your large pot over medium heat. Add the chopped onion and cook for about 5 minutes until softened and translucent.
3. Add garlic, carrots, and celery: Stir in the minced garlic, diced carrots, and celery. Cook for another 3-4 minutes until the vegetables start to soften.
4. Incorporate spices: Sprinkle in the dried thyme, smoked paprika, salt, and pepper. Stir well to coat the vegetables evenly with the spices.
5. Add barley and broth: Pour in the rinsed barley and vegetable broth. Toss in the bay leaf. Stir everything together.
6. Simmer the soup: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 30 minutes.
7. Add cabbage: After 30 minutes, add the shredded cabbage to the pot. Stir well, cover again, and continue to simmer for an additional 20-25 minutes, or until the barley is tender and the cabbage has softened.
8. Adjust seasoning: Taste the soup and add more salt or pepper if needed. Remove the bay leaf before serving.
9. Serve: Ladle the soup into bowls and garnish with freshly chopped parsley if desired. Enjoy warm!

Tips & Variations

“Make sure to rinse your barley well before cooking to remove any dust and ensure a cleaner taste.”

You can easily customize this soup based on what you have on hand. Consider adding chopped potatoes or parsnips for extra heartiness.

For a spicy kick, add a pinch of red pepper flakes when sautéing the aromatics.

If you want to make this soup even richer, try stirring in a splash of coconut milk or a dollop of vegan sour cream just before serving. For a lower-carb version, substitute barley with quinoa or lentils, though the texture will differ slightly.

Don’t hesitate to experiment with herbs such as rosemary or dill to change the flavor profile. This soup also freezes beautifully — cool completely and store in airtight containers for up to 3 months.

Nutrition Facts

Serving Suggestions

This soup pairs wonderfully with a slice of crusty whole-grain bread or a fresh green salad for a complete meal. For a more filling option, serve alongside a quinoa pilaf or roasted root vegetables.

For a light appetizer, consider serving this soup with Low Fodmap Appetizer Recipes or a small portion of Lemon Ricotta Pasta With Arugula. Both options complement the soup’s earthy flavors beautifully.

Conclusion

Making vegan cabbage barley soup is a wonderful way to enjoy a nutritious, comforting meal that’s simple to prepare and easy on the wallet. This recipe’s wholesome ingredients provide a hearty base that’s perfect for cold days or anytime you want a warming bowl of goodness.

Its flexibility allows you to tailor the flavors and textures to suit your preferences, while the high fiber and protein content make it a satisfying choice.

Whether you’re new to vegan cooking or a seasoned pro, this soup is a delicious way to add more plant-based meals to your routine. Don’t forget to check out other recipes on the blog like the Horse Cough Syrup Recipe for natural wellness, or the delightful Instant Pot Rabbit Recipe if you’re looking for something different.

Happy cooking!

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