Turnip and Barley Soup
- Total Time
- 1 hour 30 minutes
- Rating
- Notes
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Ingredients
Yield:6 servings
- 3tablespoons canola or safflower oil
- 2onions (8 ounces), peeled and cut into ½-inch pieces (2 cups)
- ½Savoy cabbage (8 ounces), cut into 2-inch pieces and washed (6 cups)
- 2carrots (6 ounces), peeled and cut into ½-inch pieces (1 cup)
- 1pound potatoes, peeled and cut into ½-inch pieces (4 cups)
- 3white turnips (12 ounces), peeled and cut into ½-inch pieces (2 cups)
- ⅓cup pearl barley
- 8cups light chicken stock, 8 cups water with 3 chicken bouillon cubes or 8 cups water
- Salt to taste (about 2 teaspoons, but more or less depending on the saltiness of the liquid used)
Preparation
- Step 1
Heat the oil in a large kettle until hot. Add the onions and the cabbage, and saute them over medium to high heat for about 5 minutes, until lightly browned.
- Step 2
Add the carrots, potatoes, turnips, barley, stock and salt, if necessary. Bring to a boil, reduce the heat to low, cover, and cook at a gentle boil for 1 hour. Serve hot.
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Vegan Aspirant
I love turnips and potatoes and cabbage, so I may be a bit biased. Even so, this recipe was oh so easy and delicious. I did make some changes. Like other commenters, I added thyme during the sautéing of the onions and cabbage. To add depth I added some liquid smoke. I thought there wouldn't be enough barley but it expanded nicely. I doubled the recipe. Next time I will cook with blue potatoes, add a bag of spinach and probably add some mushrooms along with the liquid smoke for some umami action.
jan
I added some white wine vinegar near the end of cooking to brighten it up. Very tasty and a nice departure from the beef and tomato based barley soups.
Susie
Used regular cabbage and yellow turnip. It’s awesome. Surprised how tasty it was. Add thyme and wow I love the barley.
Leigh
This was a simple soup that hit the spot on a cold night. I liked that it used up the odds and ends I had in my fridge: a wedge of cabbage leftover from another recipe; half of an enormous onion; a turnip bulb separated from greens eaten at another meal. I used vegetable broth, and substituted a packet of Sazon Goya con Azafran to add a bit of umami goodness.
Es
Lovely soup on a cold night. I used a regular cabbage and half chicken stock and half water. I added some smoked paprika before serving. It's a mild (non-spicy) soup but at the same time it has the bite from the turnips and cabbage.
sandra
This makes a fine soup. Using a beautiful savoy cabbage and turnips from my CSA box, I also had turnip greens, which I cut crosswise into 1/2 inch ribbons and added to the pot for the final 5 minutes. The greens are a nice color addition and they are nutritious.
MomRobbins
Good soup! We used our own garden vegetables (no potatoes), made it vegan (veggie broth), and added a dash of thyme. Very hearty.
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