Corned Beef and Cabbage Soup
Diana Rattray
At a Glance
Course : Appetizer, Dinner, Entree, Lunch, Main Course, Soup
Special : Easy
Type of Prep : Sauté, Simmer
Cuisine : Irish, U.S. Regional
Occasion : Fall, Family Dinner, Party, Potluck, Spring, St.Patrick's Day, Winter
Use leftover cooked corned beef or deli corned beef in this flavorful soup. Serve this soup with a salad and hot buttered biscuits for a delicious meal.
INGREDIENTS:
- 2 tablespoons butter
- 1 1/2 cups chopped onion
- 1 cup sliced celery
- 2 cloves garlic, minced
- 2 quarts chicken broth
- 1 1/2 cups chopped or julienne-cut carrots
- 1/2 small head cabbage, coarsely chopped, about 4 to 5 cups
- 1/4 cup pearled barley
- 1 small bay leaf
- 1 tablespoon fresh chopped parsley, or 1 teaspoon dried parsley flakes
- 1/2 teaspoon dried leaf thyme
- 1/4 teaspoon freshly ground black pepper
- 2 to 2 1/2 cups diced cooked corned beef, about 10 to 12 ounces
- 1 can (14.5 ounces) tomatoes, diced, undrained
- salt, to taste
PREPARATION:
Heat butter in a large saucepan over medium-low heat. Add onion and celery; sauté, stirring frequently, until tender. Add garlic and continue cooking for 1 minute. Stir in chicken broth, carrots, cabbage, and barley. Add the bay leaf, parsley, thyme, and pepper; bring to a boil. Reduce heat to medium-low; cover and simmer for 45 minutes. Stir in corned beef and tomatoes; increase heat and return to the boil. Reduce heat to medium low and simmer, uncovered, for 15 minutes. Taste and add salt.
Serves 6 to 8.
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Corned Beef Brisket with Cider
Corned Beef with Veggies
Corned Beef Hash with Eggs
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Corned Beef Brunch Casserole
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Corned Beef Index
Cabbage Recipe Index
Beef Recipes Index
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