Cabbage and Potato Soup

With Spring around the corner we can't hide behind our winter coats and baggy sweaters for much longer!  Although we didn't have a very bad winter, I'm sure we could all feel a little bit better about getting into our Spring wardrobe...

I love a hearty soup....one that leaves me full, satisfied and feeling good about me!   Its hard without having to compromise flavour.   This soup is full of flavour, the leeks add heartiness and flavour and the barley makes it creamy and rich.

This is a perfect freezer meal, and reheats very well!  If your looking to feel better before all this March snow melts, this is the way to start!

3 tablespoons canola oil
2 cups finely chopped cabbage
1 cup chopped potatoes
1/2 cup chopped leeks
1/2 cup chopped carrots
1/2 cup chopped zucchini
1/4 cup chopped celery
3/4 cups of pearl barley
6 cups of chicken or vegetable stock


~Place the oil in a medium sized pot
~Turn the heat to medium/high
~Toss the leeks, celery, cabbage and carrots in the oil and sauté for 2 minutes and season with a pinch of salt and pepper
~Add the zucchini and the potatoes and stir to combine
~Gently pour the stock over the vegetables
~Add the barley
~Bring the soup up to a boil for 5 minutes then lower to heat to medium and let simmer for 20 minutes until vegetables and barley are tender


This soup stores well in the fridge for 3 days and also is a great soup to freeze.  Its hearty and filling and will reheat well!  My kids enjoy a sprinkle of Romano Cheese on their servings!


Natalie