Barley-Cabbage Soup

Welcome, soup weather! This is from More with Less, slightly modified.


  • 1/4 cup pearl barley
  • 4 cups meat or vegetable broth (may use bouillon)
  • 1–2 tablespoons oil
  • 2 medium onions, chopped
  • 3–4 cups green cabbage, finely chopped
  • 1/4 cup parsley, chopped (optional)
  • 4 tablespoons flour
  • 4 cups milk
  • 4 chicken bouillon cubes
  • 1/2 teaspoon celery salt


  1. Combine pearl barley and broth in a kettle and simmer, covered, for 2 hours.
  2. Sauté onions, cabbage, and parsley if using it, in oil. Cook until soft, but do not brown.
  3. Make a white sauce with the flour, milk, bouillon cubes, and celery salt.
  4. Add white sauce to barley and broth.
  5. Stir in sautéed cabbage and onion.
  6. Check seasonings. Serve sprinkled with bacon bits, chopped ham, or croutons.