Ingredients for Bibianne's French Canadian Cabbage Soup
- 1 kg beef bone
- 1 1/2 cups pearl barley
- 1 medium head (about 1 kg) cabbage
- 2 large onions
- 4 large carrots
- 2 teaspoons salt
- 1 teaspoon pepper
- 3 beef bouillon cubes
- 2 lbs beef stew meat
- 2 (14 1/2 ounce) cans diced tomatoes
- 2 quarts water
- 1/2 cup butter (optional)
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How to Make Bibianne's French Canadian Cabbage Soup
- In a large soup pot, combine 1 kg beef bone and 1 large onion, roughly chopped, with 2 liters of water. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add 1 cup pearl barley to the pot. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the barley is tender but still slightly firm.
- Carefully remove the beef bone from the pot. Let it cool slightly, then remove the cooked meat. Discard the bone.
- Chop the cooked beef into small, bite-sized pieces (approximately 1 cup). Return the chopped beef to the soup pot.
- Add 2 large carrots, peeled and chopped, and 1 medium head of cabbage (about 1 kg), shredded, to the soup.
- Reduce heat to low, cover, and simmer for another 30-40 minutes, or until the carrots are tender and the cabbage is cooked through. Season with salt and pepper to taste before serving.
Nutrition Information (Approximate per serving)
Sodium
54 g
Sugar
24g
Fat
0g
Carbs
7g
