Cabbage and Barley Rice Soup

Cabbage and Barley Rice Soup

Even though I did not have cabbage in my garden to make Cabbage and Barley Rice Soup I was still so excited that my garden produced beautiful veggies.

Still, it was fantastic to pick some fresh produce and cook with it for my family.

Those green monsters, as well as bunnies and birds, ate a lot of it.

I guess that’s okay, next time I will be more prepared as this was my first real-real garden.

Most of the ingredients that you see in the pictures are either from our garden or organic. By the way, those yummy red tomatoes are from my neighbour.


They have the sweetest and juiciest tomatoes ever, so he always brings us during summertime. Don’t I have the best neighbour?

I just wish mine turn out like that. Seriously, they are so good that I eat them like an apple.

I really hope you give this simple soup a try because it is delicious, but I understand that it is not everybody’s cup of tea.

Cabbage and Barley Rice Soup

I need something spicy with it for example to give more heat and flavour, my daughter loves it with onions and boys to dip bread in and eat it with pickles.

If you are a cabbage lover, this soup is for you, plus it is very healthy and light.

On the other hand, you CAN add bacon, smoked sausage/meat in it to give you that smoky flavour.

We love it like that too, and it is not bad at all however since we try to have sometimes clean meals, I omitted bacon or any meat.


So it is truly very healthy soup. However, you may add any meat that you wish. These few days have been a little colder than usual.

Actually, it’s very unusual to have a temp in 70’s F in mid of July so comforting soup is just what we needed.

Cabbage and Barley Rice Soup Step by Step instructions

Now, if you don’t like barley rice, you can add few cubed potatoes, brown rice, lentils or rice, but we love barley so that’s why I am adding it most often.

If you get inspired and make Cabbage and Barley Rice Soup, please tag me on Instagram. @sandraseasycooking with hashtag #sandraseasycooking. Thank you!


Cabbage and Barley Rice Soup

Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Yummy and easy Cabbage and Barley Rice Soup


  • 1 tbsp. Olive oil
  • 1/2 Onion chopped (any onion will do)
  • 2 medium carrots sliced
  • 1 celery rib chopped
  • 3 garlic cloves finely chopped
  • 2 lb Cabbage Head sliced
  • 2 cups of Beef broth/vegetable or chicken
  • 2 cups Water
  • Salt and Pepper to taste
  • 1 {Beef} Bouillon Cube
  • 1 tsp. Red Hot Chili Pepper Flakes Korean gochugaru
  • 1 cup Barley Rice
  • 1 dried Bay Leaf


  1. In a large pot add oil and saute chopped onion for few minutes, then add carrots, celery, and garlic. Saute all together for additional few minutes.
  2. Add Sliced Cabbage, and pour broth and water, stir.
  3. Add seasonings; salt, pepper, bouillon cube, chili pepper flakes.
  4. Put in Barley Rice and stir well.
  5. Cover and let it cook for 20 minutes under the lid, then stir again and place lid halfway open.
  6. Let it cook until barley rice is completely cooked. It will still be chewy but after 45 minutes should be completely cooked. Serve hot!


This soup can be stored in the fridge in an airtight container for up to 5 days. You can add more vegetables, such as peppers, peas, green beans, potatoes etc. OR instead of rice, you can add lentils.

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