{"id":7060590,"date":"2026-09-19T00:44:06","date_gmt":"2026-09-19T00:44:06","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/budget-food\/cabbage-and-barley-soup-the-stingy-vegan\/"},"modified":"2026-09-19T00:44:06","modified_gmt":"2026-09-19T00:44:06","slug":"cabbage-and-barley-soup-the-stingy-vegan","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=7060590","title":{"rendered":"Cabbage and Barley Soup – The Stingy Vegan"},"content":{"rendered":"


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Cabbage and barley soup is a flavorful and hearty soup made with cheap and easy ingredients.<\/p>\n

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Easy vegetarian cabbage soup<\/a><\/span> has been one of my most popular recipes for years now.<\/p>\n

People love how easy it is to make and not only is cabbage a very economical ingredient, it\u2019s also good for you!<\/p>\n

Slow cooked cabbage becomes sweet and tender and you can make cabbage soup taste better with just a couple herbs and spices.<\/p>\n

I feel like barley doesn\u2019t get the love that it deserves. It\u2019s also a cheap ingredient and a great alternative to rice and pasta.<\/p>\n

I like it in this lemon barley soup<\/a><\/span> and this vegan mushroom barley soup<\/a><\/span>.<\/p>\n

But pearl barley also great for salads, grain bowls, risotto or as a side dish.<\/p>\n

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Ingredients<\/h2>\n

The ingredients for this cabbage and barley soup are very cheap and easy to find in any supermarket. You\u2019ll have more than half a head of cabbage leftover to make sauerkraut or something like this Asian cabbage salad<\/a><\/span>.<\/p>\n

Cabbage:<\/strong> I\u2019ve made cabbage soup with either savoy cabbage or green cabbage. Both work. You\u2019ll use about half a cabbage, depending on how big it is.<\/p>\n

Barley:<\/strong> Pearl barley is the best type of barley for soup as it can be cooked directly in the stock in less than 30 minutes.<\/p>\n

Stock:<\/strong> A good quality vegetable stock. I buy them in 1 liter containers then add a couple cups of water, but you can use 6 cups of stock if you prefer.<\/p>\n

Beans:<\/strong> I like to add one can of white beans for protein and substance. You could substitute chickpeas.<\/p>\n

Dill:<\/strong> Dill and cabbage are a tasty combination of flavors. You could substitute your favorite fresh or dried herb.<\/p>\n

Paprika:<\/strong> Smoked paprika adds a ton of smoky flavor to this otherwise bland soup. I like Spanish smoked paprika.<\/p>\n

Onion and garlic:<\/strong> These aromatics form the flavor base of the soup.<\/p>\n

Salt and oil:<\/strong> A touch of oil is needed to fry off the onion and garlic and add salt to taste depending on how salty your vegetable broth is.<\/p>\n

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How to make cabbage and barley soup<\/h2>\n

This cabbage barley soup comes together in one pot in less than 30 minutes, making it a great weeknight dinner idea.<\/p>\n

Prep:<\/strong> Dice the onion and mince the garlic.<\/p>\n

Place the barley in a strainer and give it a quick rinse under running water to wash off any dust and dirt.<\/p>\n

Shred the cabbage.\u00a0<\/p>\n

Drain and rinse the canned beans.<\/p>\n

Fry:<\/strong> Heat the oil in a large pot over medium heat.\u00a0<\/p>\n

Add the onion and fry until soft and transparent then add the garlic and fry until fragrant.<\/p>\n

Add the paprika and fry, stirring continuously so that it does not burn, for about 15 seconds to bring out the flavor.<\/p>\n

Add:<\/strong> Add the rinsed beans, salt, vegetable stock and water to the pot. Bring to a boil.<\/p>\n

Simmer:<\/strong> Add the barley and cabbage, reduce the heat to a simmer and partially cover the pot.<\/p>\n

Allow to simmer until the barley is tender – about 20 to 30 minutes.<\/p>\n

Remove the pot from the heat and stir in the fresh dill.<\/p>\n

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Variations and substitutions<\/h2>\n

Beans:<\/strong> This recipe works great with chickpeas instead of white beans.<\/p>\n

Herbs:<\/strong> If you don\u2019t like dill, other herbs like parsley, rosemary, thyme or tarragon can be substituted.<\/p>\n

Barley:<\/strong> Use the same soup base but substitute orzo or rice for the barley. Adjust the cooking time accordingly.<\/p>\n

Veggies: Add in your favorite nutritious veggies for a vegetable barley soup: kale, spinach, zucchini, peas, diced tomatoes, potatoes, turnips, parsnips, etc.<\/p>\n

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FAQs<\/h2>\n
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What kind of barley for soup?<\/strong> <\/p>\n

Pearl barley is the best choice for soup because it can be cooked directly in the soup in 20 – 30 minutes.<\/p>\n<\/p><\/div>\n

When should I add barley to my soup?<\/strong> <\/p>\n

Add barley to soup just after you add the stock and let it simmer until tender.<\/p>\n<\/p><\/div>\n

Should you cook barley before adding it to soup?<\/strong> <\/p>\n

No, pearl barely does not need to be cooked before adding it to soup.<\/p>\n<\/p><\/div>\n

Do you have to rinse pearl barley before cooking?<\/strong> <\/p>\n

Yes, you can rinse pearl barley before cooking to remove any dust and dirt. Pearl barley does not need to be soaked before cooking.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n

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Make ahead and storage tips<\/h2>\n

If you want to make this cabbage barley soup for meal prep, I would recommend preparing the soup base and cooking the barley separately.<\/p>\n

This is because barley can continue to soak up the liquid as it sits. Store the soup base and barley in separate containers in the fridge until ready to serve.<\/p>\n

Leftovers of prepared soup can be stored in an airtight container in the fridge for up to 5 days.\u00a0<\/p>\n

It will thicken. You can eat it as is or you can add additional stock or water to thin it back into a soup consistency.<\/p>\n

Cabbage barley soup can be frozen in an airtight container for up to 6 months though it\u2019s best consumed within 3 months. Keep in mind that the cabbage will change texture becoming softer and more tender.<\/p>\n

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How to serve cabbage and barley soup<\/h2>\n

Like any soup, this cabbage and barley soup goes great with sandwiches, crusty bread, a salad or a side of roasted vegetables.<\/p>\n

It\u2019s best served immediately after cooking as the barley will continue to absorb the stock and get softer.<\/p>\n

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Cabbage and Barley Soup<\/h2>\n

Cabbage and barley soup is a flavorful and hearty soup made with cheap and easy ingredients.<\/p>\n