Description
This rich and nourishing beef and barley cabbage soup brings together wholesome ingredients in one big comforting pot. With tender ground beef, earthy barley, sweet carrots, and savory miso, it’s a meal that warms from the inside out. Perfect for batch cooking, this recipe is now doubled for sharing—or saving for seconds!
Ingredients
4 teaspoons olive oil
2 lbs. ground beef
2 cups onion, finely chopped (about 2 medium onions)
1 tablespoon garlic, minced
8 cups cabbage, chopped
6 medium carrots, peeled and sliced
1 cup dry barley
4–6 bay leaves
4 cups tomato sauce (32 oz.)
2 tablespoons soy sauce
2 tablespoons miso paste
4 cups water
2 tablespoons fresh parsley (for garnish)
Instructions
Heat olive oil in a large pot over medium heat. Add onions and garlic, and sauté until soft.
Add ground beef; cook until browned, breaking it apart.
Stir in cabbage, carrots, barley, bay leaves, tomato sauce, soy sauce, and miso paste. Mix well.
Pour in water and bring to a boil. Reduce heat and simmer for 40–50 minutes, stirring occasionally, until barley is tender.
Discard bay leaves, taste and adjust seasoning. Garnish with fresh parsley and serve warm.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: 420 / Serving
- Fat: 18g / Serving
- Carbohydrates: 35g / Serving
- Fiber: 8g / Serving
- Protein: 30g / Serving