Another week, another soup. I know, I know, I haven’t really been venturing beyond the soups of late, at least not on this blog. But I’m still trying to detox from all the very bad-for me foods that I ate way too much of for the past few weeks, and maybe shed a few pounds while I’m at it. I’m also a lover of soups, so there’s that.
This soup is what first opened me up to the idea of eating cabbage. I had never been a kid that ventured beyond a specific set of vegetables, but this soup just looked so tasty, that I could never resist it.
My sweet Aunt Jeanne, who is my Grandma Rose’s sister, used to make it. Of course it always tasted the best when she would make it, she just has the touch. Aunt Jeanne is in her mid 90’s and she is still an incredible cook, and a beautiful person.
It’s a very light, and easy to eat soup, with minimal ingredients. I substituted ground turkey for ground beef to make it healthier and reduced the amount of barley to make it a bit more vegetable forward. I regret not adding some Lima beans into it. I like to sprinkle a bit of Romano cheese over the top because I’m Italian and that’s what we do. Yes, I’m that person that keeps a baggie of Romano cheese in the break room refrigerator at all times. Guilty as charged, but I never regret having it there while I enjoy it over any number of foods that I bring in.
Aunt Jeanne’s Cabbage Soup
Source: Jeanne Marion
- 1 lb. of ground beef (I used ground turkey)
- 3 small/medium onions, chopped
- 3 small/medium potatoes, peeled and chopped
- 3 or 4 stalks of celery, chopped
- 3 carrots, peeled and chopped
- 1 14.5 oz. can of stewed tomatoes (make sure you break them up a bit)
- 1/4 cabbage, slivered (I purchased one of those mini cabbages, which worked out perfectly)
- 10 qt. pot, 3/4 full of water or 1/2 water 1/2 chicken broth (I did the later way with low sodium chicken broth)
- 1 1/2 cups of barley (I used 3 heaping Tbsp.)
Fill your pot and begin heating the liquid.
Brown your ground meat.
Discard the grease and add this and all of the other ingredients except the barley.
Bring to a boil and then simmer for 1 hour.
Add the barley and simmer another 30 minutes.
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