Cabbage Barley Soup

Dinner

My neighbor had an abundance of cabbage, so a group of us had a contest to see who could come up with the best cabbage dish. My vegetarian cabbage soup was the clear winner. —they ate the whole pot!

Average Rating: 3

TOTAL TIME: Prep: 15 min. Cook: 6-1/4 hours
YIELD: 8 servings (3 quarts).

Ingredients

1 cup dried brown lentils, rinsed
1/2 cup medium pearl barley
3 medium carrots, chopped
2 celery ribs, chopped
1/2 teaspoon poultry seasoning
1/4 teaspoon pepper
1 bottle (46 ounces) V8 juice
4 cups water
8 cups shredded cabbage (about 16 ounces)
1/2 pound sliced fresh mushrooms
3/4 teaspoon salt

Instructions

1. Place first eight ingredients in a 5- or 6-qt. slow cooker. Add cabbage. Cook, covered, on low until lentils are tender, 6-8 hours.
2. Stir in mushrooms and salt. Cook, covered, on low until mushrooms are tender, 15-20 minutes.

Freeze option:
Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Nutrition Facts

1-1/2 cups: 197 calories, 1g fat (0 saturated fat), 0 cholesterol, 678mg sodium, 39g carbohydrate (7g sugars, 9g fiber), 11g protein.
Diabetic Exchanges:
2-1/2 starch, 1 lean meat.