These green beans will bring a lot of flavor and color to your meal because they are colorful, crisp, and spicy thanks to the crushed green peppercorns, fresh red chile pepper, and garlic. Regular green beans will serve just well if you can’t get Chinese yardlong or “snake” beans.
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 6 (14.5 ounce) cans chicken broth
- 4 stalks celery, chopped
- 6 carrots, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 medium head cabbage, shredded
- ½ cup barley
- 2 cups diced ham
- 1 tablespoon dried parsley
Instructions
- 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.
Nutrition Facts
| Calories | 203 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 22 mg |
| Dietary Fiber | 9 g |
| Protein | 11 g |
| Saturated Fat | 2 g |
| Sodium | 605 mg |
| Sugars | 10 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
My family loved this soup. I was tempted to add more ingredients but decided against it and it was delicious! It also froze very well. Today I am making it again, my third time now!
I made this as written, using homemade chicken broth. Made 1/2 recipe but still got a lot of soup. Very good
not our favorite, pretty bland.
I loosely followed this recipe for an 8-quart stock pot and thought it was great. I just added more veggies an substituted ham plus ham stock. Serve with cornbread.
I thought this soup was wonderful. It is so easy. I did it exactly as below but because I was short on time, I let it bowl a bit longer and then turned to simmer. I came out wonderfully. Even my ultra picky mother-in-law said she like it which is high praise indeed.
I love this soup. I added fresh ground pepper and cubed potatoes; omitted the barley for less carbs. Pretty darn good!
Did not have the barley and added about 1/4 cup of hot sauce for some added flavor. Wow, very good
Everyone liked this soup.
Easy and family loved:))
This was easy and hit the spot tonight. The wife likes it as much as I did. I added a bit of cayenne to bring it alive a bit.
Best soup I’ve ever made! We used sausage instead of ham and sautéed the veggies and browned the meat before throwing the soup together. Excellent.
I made this soup today and it is excellent! I like it much beter than the tomato based soup as well!
This soup is excellent. The reason for only 4 stars is the addition of salt and pepper. It was bland without seasonings except for the parsley. The blend of veggies with the amount of broth was nearly perfect. It could be thicker, but that may be because one person’s head of cabbage may be different from someone else’s. For future reference I measured everything after chopping and came up with 12 cups of coarsely chopped cabbage. I don’t believe it needs the barley. It seems to be able to stand alone without it. Very hearty.
Great recipe. Made it with Kalbasa Sausage and rice instead of ham an barley. Also added a little pepper. Hubby is a very picky eater and he loved it. Glad it was a family hit. Def making it again.
YUM! I’m in heaven. What a perfect rainy day comfort soup. We made this exactlly as written, except we didn’t add barley. I think what makes or breaks this could be the type of ham you use. We use country smoked ham with the fat which really brings the flavor out. Processed lean ham will not give this soup the flavor it deserves.
This is the best soup I’ve ever made. I did make one change – I used chicken sausage crumbled up instead of ham, because I’m not a big fan of ham. Otherwise – no changes and it is incredible.
My parents and husband LOVED this soup. I did too and I was a skeptic. I had never made cabbage soup before and now everyone wants me to make this. Thank you for making me a “star” to all the people I love!!
The flavor and healthfulness were great, but to me it doesn’t work to put all the ingredients into the pot at once. The barley needs 1 1/2 hours, but this is way too long to cook the cabbage and carrots. The cabbage turned to mush. As other reviewers have said, this is a great way to use leftover ham.
We liked it, not loved it. Would prefer more barley if I were to make it again. Didn’t add the ham to keep it vegetarian.
Ok: we loved this! I did sauté cabbage with onions in 2-3 TBLS butter. When slightly soft but not fully limp, added broth and remaining ingredients and simmered med-low. Really liked this recipe and a nice “different” recipe for winter soups. Hearty, easy and my family gave me the thumbs up sign. A keeper for sure!
Ok: we loved this! I did sauté cabbage with onions in 2-3 TBLS butter. When slightly soft but not fully limp, added broth and remaining ingredients and simmered med-low. Really liked this recipe and a nice “different” recipe for winter soups. Hearty, easy and my family gave me the thumbs up sign. A keeper for sure!