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.
Add Sliced Cabbage, and pour broth and water, stir.
Add seasonings; salt, pepper, bouillon cube, chili pepper flakes.
Put in Barley Rice and stir well.
Cover and let it cook for 20 minutes under the lid, then stir again and place lid halfway open.
Let it cook until barley rice is completely cooked. It will still be chewy but after 45 minutes should be completely cooked. Serve hot!
Recipe Notes
This soup can be stored in the fridge in 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.