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Cabbage & Barley Rice Soup

Course Soup
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Author Sandra | Sandra's Easy Cooking

Ingredients

  • 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

Instructions

  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!

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.