Hearty Cabbage Barley Soup

There is something incredibly satisfying about making a meal with vegetables you’ve grown yourself. While I didn’t have enough cabbage from my own garden to make this entire pot of soup, I was still so excited to harvest fresh vegetables, get some from the farmers market, and cook something nourishing for my family.

Of course, I quickly realized I wasn’t the only one enjoying the garden. Between the birds, rabbits, and those giant green caterpillars, quite a bit of my harvest disappeared before I had a chance to pick it! I guess that’s all part of gardening, especially when it’s your first “real” vegetable garden. Next season, I’ll definitely be better prepared.

This Hearty Cabbage Barley Soup has become one of our favorite wholesome meals. It’s loaded with vegetables, lean protein, and barley, making it filling without feeling heavy. One thing that makes this recipe a little different is how I prepare the turkey. Instead of rolling traditional meatballs, I spoon small portions of the seasoned turkey mixture directly into the simmering broth.

The result? Soft, tender little turkey dumplings that soak up all the soup’s delicious flavors.

It’s simple, rustic, and incredibly comforting.

Although cabbage soup is traditionally made with simple seasonings, I like adding fresh ginger and a little turmeric. They’re not traditional ingredients, but they bring wonderful warmth and depth while giving the soup an extra nutritional boost. The flavors remain subtle; they simply complement the vegetables rather than overpower them.

If your family enjoys a little spice as mine does, feel free to add crushed red pepper flakes or a dash of your favorite hot sauce. We also love serving this soup with crusty bread, homemade cornbread, or even a side of crunchy pickles.

If you’re looking for a cozy meal that’s budget-friendly, packed with vegetables, and perfect for meal prep, this recipe is definitely worth saving.

Why We Love This Turkey Cabbage Soup

• Healthy and packed with vegetables
• High in protein from lean ground turkey
• Filled with hearty pearl barley
• One-pot meal that’s easy to make
• Great for meal prep
• Even better the next day
• Freezer-friendly
• Comfort food without feeling heavy

I hope you’ll give this easy and Hearty Cabbage Barley Soup a try. If you make it, I’d love to see your version! Tag me on Instagram @sandraseasycooking and use #sandraseasycooking so I can share your creations.

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Yield: Serves 6

Hearty Cabbage Barley Soup

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

This hearty cabbage barley soup is made with tender turkey meatballs, fresh vegetables, pearl barley, ginger, and turmeric. An easy one-pot soup that's healthy, comforting, and perfect for any day of the week.

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4.4 Stars (9 Reviews)

Ingredients

For the Soup

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• 2 tablespoons olive oil or beef tallow
• 1 medium onion, diced
• 2 celery stalks, diced
• 3 medium carrots, sliced
• 1/2 green bell pepper, diced
• 3 garlic cloves, minced
• 1 small head green cabbage (about 2 pounds), chopped
• 2 medium potatoes, peeled and diced
• 1/2 can tomatoe sauce
• 1 tablespoon tomato paste
• 2 cups low-sodium chicken broth
• 4 cups of water
• 1-inch piece fresh ginger, peeled
• 1 teaspoon ground turmeric
• 2 bay leaves
• 2 tablespoons chopped fresh parsley, plus more for serving
• ¾ cup barley ( I used instant)
• 1½ teaspoons kosher salt (or to taste)
• ½ teaspoon freshly ground black pepper

Turkey Meatballs (Spoon-Dropped)

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• 1 pound lean ground turkey
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1½ teaspoons sweet paprika
• 1 teaspoon dried parsley
• 1 teaspoon chicken bouillon
• ½ teaspoon kosher salt
• ½ teaspoon black pepper

Instructions

1. Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion and sauté for 3 to 4 minutes until softened. Stir in the carrots, celery, bell pepper, and garlic, then cook for another 5 minutes.
2. Pour in the broth, water, tomato sauce and paste. Add the cabbage, potatoes, grated ginger, turmeric, bay leaves, parsley, salt, pepper, and bouillon. Stir well.
3. Bring the soup to a boil, then reduce the heat to medium-low. Cover and simmer for 15 minutes, or until the vegetables are tender.
4. While the soup cooks, combine the ground turkey with the onion powder, garlic powder, paprika, dried parsley, salt, pepper, and boullion. Mix just until combined.
5. Using two spoons or a small cookie scoop, gently drop small spoonfuls of the turkey mixture into the simmering soup. Cook for about 10 minutes, or until the meatballs are fully cooked.
6. 5 minutes before it is comlely cooked stir in the instant barley and continue cooking for 5 minutes, or according to the package directions.
7. Remove the bay leaves, taste, and adjust the seasoning if needed. Garnish with fresh parsley and serve warm.
   

Notes

Storage

• Refrigerate for up to 4 days.
• Freeze for up to 3 months.
  

• I use instant pearl barley, which cooks in about 5 minutes. If you're using regular pearl barley, add it to the soup right after bringing it to a boil and simmer for 35 to 45 minutes, or until tender, before adding the turkey meatballs (or add it with the meatballs if your barley's cooking time is closer to 30 minutes).
  
• Fresh ginger and turmeric aren't traditional additions, but I love the subtle warmth, beautiful color, and extra nutritional boost they bring to this soup.
  Leftovers are even better the next day. Since barley continues to absorb liquid, simply add a splash of broth or water when reheating.

Nutrition Information

Yield

6

Serving Size

1
Amount Per ServingCalories 353Total Fat 15gSaturated Fat 3gUnsaturated Fat 12gCholesterol 80mgSodium 1395mgCarbohydrates 32gFiber 6gSugar 5gProtein 25g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

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