Slow-Cooker Cabbage Soup with Sherry
Sherry adds sweetness and flavor to this slow-cooker vegetarian cabbage soup. It's balanced nicely by the crushed red pepper, fire-roasted tomatoes and a pop of acidity from the sherry vinegar. Potatoes give the soup heft and substance. Serve with crusty bread.
To make ahead
Prepare through Step 1. Transfer the mixture to the slow-cooker insert and add broth, tomatoes, cabbage and potatoes. Covered and refrigerate overnight. When ready to cook, stir in barley, salt and crushed red pepper and cook as directed. Refrigerate the finished soup, covered, for up to 5 days.