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.
More Corned Beef Recipes
Corned Beef Noodle Casserole With Spinach and Cheese
Corned Beef and Potato Bake
Slow Cooker Corned Beef and Cabbage Chowder
Reuben Casserole With Crumb Topping
Corned Beef Hash
Crockpot Reuben Casserole Recipe
