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![]() 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 More Corned Beef RecipesGlazed Corned Beef DinnerReuben Noodle CasseroleCorned Beef With Tangy Mustard Sauce Corned Beef and Cabbage SoupUse 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:
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
More Corned Beef RecipesGlazed Corned Beef DinnerReuben Noodle CasseroleCorned Beef With Tangy Mustard Sauce |
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