Cabbage Soup With Pearl Barley And White Beans (Oil Free, Vegan)

Today we are cooking an absolutely dietary soup.

Boiled vegetables are easy to digest, so this soup can become an excellent dish not only for people who want to lose a few extra pounds but also for those who suffer from various stomach diseases.

It does not contain oil, it is rich and warming – in America such thick soups are called hearty soups.

Many people are too lazy to cook them, so they just buy them ready-made, in cans.

Such canned soups may be tasty, but because of the huge quantity of salt and preservatives they are definitely not the most healthy.

My soup is very light, both nutritious and aromatic and can turn any cold, rainy day into a warm and cozy one.

Ready? Set? Let’s go cooking.

We will need:

4 cups (1 liter) of water or vegetable broth

4 tbsp. of pearl barley

1/2 cans (6 tablespoons) of white beans (or cooked by you)

1 cup white cabbage

1.5 tomatoes

1 large carrot

1 stick of celery

1/2 onion

2 cloves of garlic

2 medium potatoes

1/2 tbsp. of rosemary

1/4 tsp of thyme

Black pepper and salt to taste

Start cooking the broth and add the barley.

Cut all the vegetables, except tomatoes and cabbage.

Add them to the soup.

Add spices and salt if you want.

Cut the cabbage and put it into the soup.

Add the tomatoes.

At the very end, add the rinsed white beans. Cook over low heat for about 30 minutes until the vegetables become soft.

Very tasty and healthy! Bon appetit!