Corned Beef and Cabbage Soup

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
Classic Corned Beef Dinner
Corned Beef Bake
Baked Corned Beef
Glazed Corned Beef
Oven Corned Beef and Vegetables
Corned Beef Sandwich
Corned Beef Boiled Dinner
Corned Beef Brisket with Cider
Corned Beef with Veggies
Corned Beef Hash with Eggs
Corned Beef Hash Brown Casserole
Corned Beef Hash
Corned Beef Brunch Casserole
Apple and Brown Sugar Corned Beef Recipe

Corned Beef Index
Cabbage Recipe Index
Beef Recipes Index
Crockpot Beef Recipes