Cabbage Soup II

Read Reviews (81)

"This is a hearty main dish soup. Goes great on a cold winter night with a loaf of hot bread. Serve over orzo pasta, or your favorite soup noodle." — KLUSE

Directions

Place the chicken broth, celery, carrots, onion, garlic, cabbage, barley, ham and parsley in a large pot over high heat. Bring to a boil, reduce heat to low and simmer for 1 1/2 hours.

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Reviews More Reviews

Most Helpful Positive Review

Jan 03, 2008

Very different from what I'm used to making. Its very filling and I personnally don't think it needs the added noodles. I only used half a head of cabbage and used a full cup of barley. Threw in in 2 bay leaves while the soup was simmering and used oregeno instead of parsley. I used low sodium chicken broth and still found the soup to be a little too salty. Next time I will use less broth and add a little more water.

—Sylvie B.

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Most Helpful Critical Review

Jan 19, 2011

Husband liked it a lot but no one else did.

—Jamie

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95 Ratings

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Mar 30, 2003

This is absolutely awesome. It was so simple to make and the taste is very original! We served it with garlic french bread

—JEFFINER1980

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Dec 04, 2003

This soup was excellent. I was looking for a recipe to use leftover ham and found this. The only modification I made was to add some potatoes. My family loved it!

—BALOGH

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Apr 28, 2005

I used ham soup base and left out the ham and carrots. I also just cut up the cabbage rather than shred it. My soup was a real success with my family. Very good. Deliciousioso!!!!

—SMITTY6

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Jan 12, 2009

I was pleasantly surprised at how flavorful and hearty this soup was. It had a pleasant sweetness to it, and no bitterness from the cabbage or celery at all. I thought I might have to add spices, but no, the flavors of the ingredients really carry themselves. It tasted even better after a day of rest in the fridge. I'll be using this again for sure!

—steviferg

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Mar 14, 2004

This is a very good recipe. I guess you could say we cut it in half and adapted to our taste. I used 1 lb of chopped smoked sausage that I sauteed with the onions, celery and carrots. Added 3 cans of chicken broth along with 1 can of cream of chicken soup along with approx 2 cups of water. We also added bay leaves and fresh basil along with fresh ground pepper and a bit of salt. This mixture simmered on low heat for about 30 - 45 minutes, stirring every couple of minutes. Added 1/2 large head of shredded cabbage and cooked until tender.

—PammyJ

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Jan 10, 2004

This cabbage soup was absolutely DELICIOUS!!! My husband and grandson both loved it. My grandson doesn't like cabbage, but he still ate it and even ate most of the cabbage in it. I left out the barley to make it lower carb, and I added an extra clove of garlic and a little Mrs. Dash for more flavor. I will make it again for sure!

—RKYOBO

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Nutrition

Calories
203 kcal
10%

Carbohydrates
31.5 g
10%

Cholesterol
22 mg
7%

Fat
4.6 g
7%

Fiber
9.2 g
37%

Protein
11.3 g
23%

Sodium
605 mg
24%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cabbage Soup II

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 203
** Calories from Fat: 42

% Daily Value *
** Total Fat 4.6g 7 %
** Saturated Fat 1.5g 7 %
** Cholesterol 22mg 7 %
** Sodium 605mg 24 %
** Potassium 786mg 22 %
** Total Carbohydrates 31.5g 10 %
** Dietary Fiber 9.2g 37 %
** Protein 11.3g 23 %
** Sugars 9.6g
** Vitamin A 246 %
** Vitamin C 104 %
** Calcium 14 %
** Iron 21 %
** Thiamin 51 %
** Niacin 43 %
** Vitamin B6 33 %
** Magnesium 21 %
** Folate 53 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.