Sunday, March 18, 2012

Corned Beef and Cabbage Soup

Got leftover corned beef? This recipe is from Food Network magazine and it caught my eye right away. I make a lot of soup because it's easy to take to work, and I'm always looking for soups that will freeze well.
If your family's had enough corned beef for now, 
how about freezing the meat and making this soup on a cool, rainy day in April...

Corned Beef and Cabbage Soup
1 medium onion, quartered
3 stalks celery, quartered
3 medium carrots, quartered
3 Tblsp unsalted butter
Heaping 1/4 tsp ground allspice
1lb plum tomatoes, halved
3 C low-sodium beef broth
4 C water
4 C chopped green cabbage (about 1/4 medium head)
1/2lb Yukon gold potatoes, chopped
3/4 C quick cooking barley
1/4lb corned beef, cut into thin strips (leftovers or deli meat)
Kosher salt and pepper to taste
  1. Pulse onion, celery and carrot in food processor until pea size.
  2. Melt butter over medium heat, add veggies and allspice. Stir till veggies are slightly softened, about 5 minutes.
  3. Pulse tomatoes in food processor till finely chopped, add to pot.
  4. Add beef broth, water, cabbage, potatoes, and barley, cover and bring to a boil. Uncover and reduce to simmer until potatoes and barley are tender, about 20 minutes. 
  5. Stir in corned beef and season with S&P.
What I did differently: I like chunky veggies so I didn't put them through the food processor. Don't have ground allspice so I just tossed two big whole berries into the pot. I had a half a can of diced tomatoes in the freezer (from this recipe) so that's what I used. Didn't have fast cooking barley so I cooked my regular barley in a separate pot until it was almost done, then drained the water and transferred it to the soup. Because the barley was already cooked I reduced the water to about a cup. Also added a little Beef Better Than Bullion to bump up the flavor.

Eat well and have a happy day:@)

I'm joining:
On The Menu Monday
Full Plate Thursday
Foodie Friday


  1. Lynn~ Your soup looks & sounds delicious! I like my soup & veggies with a some texture too. I bet adding the beef BTB makes a big difference! Enjoy your Sunday :)

  2. That looks and sounds delicious. Yum yum. Diane

  3. Lynn, I love soups made with barley, so I certainly will give this a try. I'll bet that it was really flavorful with the corned beef and the cabbage. We would love this!!

  4. I like the idea of the barley in this one Lynn! Looks very comforting! xo

  5. Oh, yum! I am thinking about making another corned beef this week since they are still available and I will definitely try this. Thanks so much, Lynn!


  6. I am sure we would never have any leftover corned beef around here, but you are right, this would freeze very well. I like the addition of barley also.

  7. Lynn, that soup looks fantastic. I love soup and expecially soup that freezes well.
    Hope you had a good day in the garden Friday. Hope to see what you do with the snow peas.

  8. You cook like me! Inventive with the tweaking and substitutions. That's a lot of the fun for me.
    Mister loves cabbage. I should really look into making some...

  9. Lynn, Your soup looks hearty and delicious! Mmmmmm! You are a very good cook, Lynn.
    Happy Spring!

  10. Yum, I love left over dinners made into soup. Cabbage always works well as a left over. The allspice is a different twist that would be interesting to try.

  11. This looks great~~ the irish meal in a soup! yum!

    Thank you for sharing on the Stone Gable:)

    Irish Smiles,
    Kay Ellen

  12. I copied this - I AM MAKING IT! sandie

  13. Another wonderful lookin soup. I just love seeing all the soup recipes :)

  14. Yummy! We had some on Sunday! Your photo is beautiful!

  15. Thank you so much for sharing your great recipe with Full Plate Thursday. Hope you are having a great Spring week end and come back to see me real soon!
    Miz Helen

  16. Your photo looks licious!! Before I had internet access, I always used to wing it and it seems pretty much the same ingredients as yours. But I omit the barley and allspice. I use one T butter and 1/2 can of diced tomatoes. I don't know why most recipes call for yukon potatoes because I've always used red and it always came out fine! Yum-Yum:)

  17. Would like to add that Pillsbury Grands biscuits are perfect with this dish!!


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