Cabbage Soup II

Cabbage Soup II

85 Reviews 5 Pics
KLUSE
Recipe by  KLUSE

“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.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. 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 (85)

Rate This Recipe
Sylvie B.
66

Sylvie B.

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.

JEFFINER1980
49

JEFFINER1980

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

BALOGH
28

BALOGH

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!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 203 cal
  • 10%
  • Fat
  • 4.6 g
  • 7%
  • Carbs
  • 31.5 g
  • 10%
  • Protein
  • 11.3 g
  • 23%
  • Cholesterol
  • 22 mg
  • 7%
  • Sodium
  • 605 mg
  • 24%

Based on a 2,000 calorie diet

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