Every Helping
Sign in

Dinner recipe · from the recipe book

Pork, Cabbage and Kale Tomato Soup with Barley

A brothy, paprika-warmed tomato soup with tender pork shoulder, chewy barley and silky kale and cabbage.

Pork, Cabbage and Kale Tomato Soup with Barley

Ingredients

  • 1¼ lb550 gPork shoulder (Boston butt), trimmedcut into 3/4-inch cubes
  • 1 tbsp15 gOlive oil
  • 1½ medium160 gYellow oniondiced
  • 2 medium120 gCarrotsdiced
  • 2 stalks80 gCelerydiced
  • 4 cloves12 gGarlicminced
  • 2 tbsp32 gTomato paste
  • 2½ tsp6 gPaprika (sweet or smoked)
  • 2 tsp2 gDried thyme
  • 14½ oz411 gDiced tomatoes, canned
  • 4 cups960 gLow-sodium chicken broth
  • 1½ cups360 gWater
  • ½ cup100 gPearl barley, dryrinsed
  • 3 cups shredded210 gGreen cabbageshredded
  • 5¾ cups chopped120 gKalestems removed, chopped
  • 2 tsp10 gApple cider vinegar
  • ¾ tsp5 gSalt
  • ¾ tsp2 gBlack pepper
  • ¼ cup chopped15 gFresh parsleychopped

Steps

  1. Prep first: cube the pork shoulder, dice the onion, carrot and celery, mince the garlic, rinse the barley, shred the cabbage, chop the kale and parsley.
  2. Season the pork shoulder with half the salt and half the black pepper.
  3. Heat the olive oil in a Dutch oven over medium-high heat and brown the pork shoulder in two batches, about 4 minutes per batch; move it to a plate.
  4. Lower the heat to medium, add the onion, carrot and celery and cook 6 minutes until softened.
  5. Stir in the garlic, tomato paste, paprika and thyme and cook 1 minute until the paste darkens.
  6. Add the canned tomatoes, chicken broth and water, scraping up the browned bits, then return the pork shoulder and its juices.
  7. Bring to a boil, cover, and simmer gently for 45 minutes.
  8. Stir in the barley, cover, and simmer 30 minutes more, until the barley is tender and the pork is fork-tender (well past 145°F (63°C)).
  9. Add the cabbage and simmer 8 minutes, then stir in the kale and cook 4 minutes until wilted.
  10. Stir in the cider vinegar, the remaining half of the salt and the remaining half of the black pepper.
  11. Ladle into bowls and top with the parsley.

Contains: Gluten.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on October 24, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book