1 medium onion, diced
2 carrots, peeled and sliced
2 celery stalks, sliced
3 cloves garlic, minced
1 small head of cabbage, chopped (about 4 cups)
3/4 cup pearl barley, rinsed
1 bay leaf
1 teaspoon dried thyme
1 teaspoon paprika
1/2 teaspoon black pepper
8 cups vegetable stock
2 cups water
Salt, to taste
Chopped fresh parsley, for garnish (optional)
Directions:
Place onion, carrots, celery, garlic, and cabbage into the slow cooker, arranging for even flavor distribution.
Add the barley, bay leaf, thyme, paprika, and black pepper.
Pour in vegetable stock and water, ensuring ingredients are covered.
Cook on low for 6-8 hours, or on high for 3-4 hours, until barley is tender.
Season with salt to taste, remove the bay leaf, and garnish with parsley if desired.
Variations & Tips:
For added protein, brown some diced kielbasa or smoked sausage and stir into the soup.
Substitute barley with farro or brown rice, adjusting cooking times as needed.
For a tangy flavor, add a splash of apple cider vinegar or lemon juice before serving.
Enhance richness with a dollop of sour cream or shredded cheese when serving.
Sautéing onions, carrots, and celery before adding them to the slow cooker can deepen the flavors.
Feel free to experiment and adjust this recipe to suit your taste. The slow cooker makes it easy to blend flavors beautifully, allowing this Cabbage Barley Soup to become a canvas for your culinary creativity. Enjoy the nurturing warmth and rich taste of this timeless dish, a testament to the comfort and nourishment traditional recipes can provide.
