Description
Hearty beef cabbage barley soup is wholesome, filling and flavourful. This one pot meal can be made ahead and is freezer-friendly. Prep it in 10 minutes.
Ingredients
- 2 teaspoons olive oil
- 1 lb. ground beef
- 1 cup onion, finely chopped (approximately 1 medium onion)
- 1/2 tablespoon garlic, minced
- 4 cups cabbage, chopped
- 3 medium carrots, peeled and sliced
- 1/2 cup dry barley
- 2-3 bay leaves
- 2 cups tomato sauce (16 oz.)
- 1 tablespoon soy sauce
- 1 tablespoon miso paste
- 2 cups water
- 1 tablespoon fresh parsley (for garnish)
Instructions
- Heat the olive oil in a large pot over medium high heat for 2 minutes until the hot oil is sizzling and shimmering. Add ground beef and stir well to cook for 5-7 minutes until browned.
- Add onion and garlic. Stir well to combine and cook for 3-4 minutes until onions are soft and tender. Add cabbage, carrots, barley, and bay leaves. Stir well to combine and cook for another 2 minutes.
- Add tomato sauce, soy sauce, miso paste and water. Stir well and bring the soup to a boil.
- Turn the heat down to low and cover. Simmer for 1 hour until the barley is soft and tripled in size. The barley be soft but still chewy.
- Serve warm and garnish with fresh parsley.
Notes
Equipment used: medium cooking pot.
How to store: Store beef cabbage barley soup in the pot (covered) or transfer to an airtight container, and store in the refrigerator for up to 3-4 days.
How to freeze: Transfer soup to an airtight container and freeze in the freezer for up to 3 months. To serve, thaw it overnight in the refrigerator or for a few hours at room temperature on the kitchen counter. Then, reheat on the stove and serve with garnish on top.
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American