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Stuffed Cabbage Soup with Barley Photo

Stuffed Cabbage Soup with Barley Recipe

Lisa Grant
Stuffed Cabbage Soup with Barley has all the great flavors of stuffed cabbage rolls without all the work. You get hearty beef, vegetables and delicious broth all in one bowl. Soup is always good food!
3 from 29 votes
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6
Calories 450 kcal

Ingredients
  

  • 1 tablespoon Olive Oil
  • 1 1/2 pounds Lean Ground Beef (I used 90% lean)
  • 1 small Onion peeled and diced
  • 1 small head Cabbage cleaned and coarsely chopped
  • 1 14.5 ounce can Diced Tomatoes
  • 32 ounces Beef Stock or broth
  • 2 cups Tomato Juice or V8 Juice
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Garlic Powder
  • 2 tablespoons Brown Sugar
  • 2 tablespoons Tomato Paste
  • 1/2 cup Pearled Barley (dried)

Instructions
 

  • Heat the olive oil in a large soup pot or Dutch oven over medium high heat. Add the ground beef and cook for about 5 minutes until beef is browned. Make sure to break beef up with a spatula or wooden spoon. If beef is not lean, drain meat in a colander to get rid of excessive fat.
  • Add the onion and cook for another 3 minutes or until onion is translucent.
  • Add the cabbage, tomatoes, beef broth, and tomato juice.
  • Bring to a simmer and add thyme, garlic powder, brown sugar, tomato paste and barley. Stir well. Cover with a lid, turn heat to low and cook for 25 minutes or until barley is tender. If the soup gets too thick, a little water can be added to thin it out.
  • Season with salt and pepper to taste before serving.

Nutrition

Calories: 450kcalCarbohydrates: 26gProtein: 23gFat: 25gSaturated Fat: 9gTrans Fat: 1gSodium: 1049mgFiber: 6gSugar: 8g
Keyword Barley, Cabbage, Easy Dinners, Ground Beef, Simmered, Soups, Tomatoes
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