Even though I did not have cabbage in my garden to make Cabbage and Barley Rice Soup I was still so excited that my garden produced beautiful veggies.

Still, it was fantastic to pick some fresh produce and cook with it for my family.

Those green monsters, as well as bunnies and birds, ate a lot of it.

I guess that’s okay, next time I will be more prepared as this was my first real-real garden.

Most of the ingredients that you see in the pictures are either from our garden or organic. By the way, those yummy red tomatoes are from my neighbour.

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They have the sweetest and juiciest tomatoes ever, so he always brings us during summertime. Don’t I have the best neighbour?

I just wish mine turn out like that. Seriously, they are so good that I eat them like an apple.

I really hope you give this simple soup a try because it is delicious, but I understand that it is not everybody’s cup of tea.

I need something spicy with it for example to give more heat and flavour, my daughter loves it with onions and boys to dip bread in and eat it with pickles.

If you are a cabbage lover, this soup is for you, plus it is very healthy and light.

On the other hand, you CAN add bacon, smoked sausage/meat in it to give you that smoky flavour.

We love it like that too, and it is not bad at all however since we try to have sometimes clean meals, I omitted bacon or any meat.

CHECK OUT OTHER CABBAGE RECIPES

So it is truly very healthy soup. However, you may add any meat that you wish. These few days have been a little colder than usual.

Actually, it’s very unusual to have a temp in 70’s F in mid of July so comforting soup is just what we needed.

Now, if you don’t like barley rice, you can add few cubed potatoes, brown rice, lentils or rice, but we love barley so that’s why I am adding it most often.

If you get inspired and make Cabbage and Barley Rice Soup, please tag me on Instagram. @sandraseasycooking with hashtag #sandraseasycooking. Thank you!

Yield: Serves 4

Cabbage and Barley Rice Soup

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Yummy and easy Cabbage and Barley Rice Soup

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Ingredients

• 1 tbsp. Olive oil
• 1/2 Onion chopped (any onion will do)
• 2 medium carrots sliced
• 1 celery rib chopped
• 3 garlic cloves finely chopped
• 2 lb Cabbage Head sliced
• 2 cups of Beef broth/vegetable or chicken
• 2 cups Water
• Salt and Pepper to taste
• 1 {Beef} Bouillon Cube
• 1 tsp. Red Hot Chili Pepper Flakes Korean gochugaru
• 1 cup Barley Rice
• 1 dried Bay Leaf

Instructions

1. In a large pot add oil and saute chopped onion for few minutes, then add carrots, celery, and garlic. Saute all together for additional few minutes.
2. Add Sliced Cabbage, and pour broth and water, stir.
3. Add seasonings; salt, pepper, bouillon cube, chili pepper flakes.
4. Put in Barley Rice and stir well.
5. Cover and let it cook for 20 minutes under the lid, then stir again and place lid halfway open.
6. Let it cook until barley rice is completely cooked. It will still be chewy but after 45 minutes should be completely cooked. Serve hot!

Notes

This soup can be stored in the fridge in an airtight container for up to 5 days. You can add more vegetables, such as peppers, peas, green beans, potatoes etc. OR instead of rice, you can add lentils.

Did you make this recipe?

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I made Slow Cooked Beef Stew simply to comfort my heart and soul. It has gotten cold in the last couple of days so this really hit the spot.

I could eat stew even at the peak of the summer, preferably a spicy one.

To put colder weather on the side, I have to tell you that I am so busy that I cannot lift my head.

That is the reason why I am not as active on my social media like I used to be, or commenting on my favorite blogs just because I am really short with the time.

On top of that, I do have three kids. Plus job, house, garden. Well, I almost forgot a husband, eh!

Everything requires my full attention. Being a woman ain’t easy at all.

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Anyhow, here I am with one of my favorite stews. Well, technically speaking all stews are right there at the top of the list.

So I cannot really say this one is better than the other. Simply because this lady loves anything that could be mopped with the piping-hot bread and then lick fingers.

What is your favorite stew?

I could go on and on. Well, I can’t be picky regarding comforting foods.

I was never a picky eater per se, but some things were more acceptable than others.

Like onions. I hated onions floating in my soup, but I love them sauteed, caramelized or in my eggs. I guess it is just part of growing.

Hey, if you get inspired and make this tasty Slow Cooked Beef Stew, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking. Thank you so much in advance!

Yield: Serve 4

Slow Cooked Beef Stew

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Slow Cooked Beef Stew is the best comfort food. This recipe is easy and very tasty.

Prep Time 15 minutes

Cook Time 3 hours

Total Time 3 hours 15 minutes

Ingredients

• 1 Lb. Organic Beef-for stew cubed + few Tbs flour
• 2 Tbs. Oil
• 1 medium onion sliced
• 1 Large Carrot sliced
• 1 cup Red Wine
• 2 garlic cloves minced
• 4 Yellow Potatoes cubed {new potatoes}
• 1 cup Green Beans frozen
• 1/2 cup Peas frozen
• 2 cups Beef stock more if needed
• 1/2 cup water
• 2 tablespoons tomato paste
• A handful of parsley minced
• Salt and Pepper to taste
• 1/2 tsp. Brown Sugar

Herbs and Spices

• 2 Bay leaf
• 1/2 tsp. Sweet Paprika
• 1/4 tsp. Dried Thyme
• Pinch of ground allspice

Instructions

1. In a saute pan over medium-high heat, add oil and season the beef with 1 teaspoon of the salt and flour well each cube of beef,
2. In the Dutch oven or large pot (with a fitted lid), add oil and sear the beef, for about 2 or 3 minutes per side. Take the beef out and add sliced onion and carrot slices. Scrape with the spatula or wooden spoon to get all the bits of flour from the bottom of the pan, then add Red Wine, and continue to scrape and mash/mix/to get it all in a smooth texture. If you do not wish to use red wine, you can certainly take some chicken or beef stock.
3. Add garlic, green beans, peas, and potatoes. Stir and let it boil. Once boiling, add liquid, beef stock, and water; let it boil then add tomato paste.
4. Add parsley, salt and pepper to taste, brown sugar and the rest of the spices.
5. Stir well, cover and let it boil. Once it's boiling, turn the heat to low and let it simmer for at least 3 hours (Remove the bay leaf).
6. Occasionally, lift the lid and see if you need to add more water/or beef stock, stir and continue to simmer until the beef starts to fall apart. Make sure it's on simmer, and don't forget to check on it.

Notes

The stew can be in the fridge, in the airtight container for 3 days, or in the freezer for a month.

Add more liquid when you preheating because it will get thicker. You may add any veggies that you like or have on hand! You can replace Red Wine with more Beef Stock. Short Ribs could be used, too

Did you make this recipe?

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