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...
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
- Pulse onion, celery and carrot in food processor until pea size.
- Melt butter over medium heat, add veggies and allspice. Stir till veggies are slightly softened, about 5 minutes.
- Pulse tomatoes in food processor till finely chopped, add to pot.
- 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.
- Stir in corned beef and season with S&P.
Eat well and have a happy day:@)
I'm joining:
On The Menu Monday
Full Plate Thursday
Foodie Friday
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I'm joining:
On The Menu Monday
Full Plate Thursday
Foodie Friday
Handmade Monday
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 :)
ReplyDeleteThat looks and sounds delicious. Yum yum. Diane
ReplyDeleteLynn, 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!!
ReplyDeleteI like the idea of the barley in this one Lynn! Looks very comforting! xo
ReplyDeleteOh, 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!
ReplyDeleteXO,
Jane
Yum! Good idea; thx for sharing.
ReplyDeleteI 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.
ReplyDeleteLynn, that soup looks fantastic. I love soup and expecially soup that freezes well.
ReplyDeleteHope you had a good day in the garden Friday. Hope to see what you do with the snow peas.
blessings,
You cook like me! Inventive with the tweaking and substitutions. That's a lot of the fun for me.
ReplyDeleteMister loves cabbage. I should really look into making some...
Lynn, Your soup looks hearty and delicious! Mmmmmm! You are a very good cook, Lynn.
ReplyDeleteHappy Spring!
Beth
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.
ReplyDeleteThis looks great~~ the irish meal in a soup! yum!
ReplyDeleteThank you for sharing on the Stone Gable:)
Irish Smiles,
Kay Ellen
Looks good.
ReplyDeleteI copied this - I AM MAKING IT! sandie
ReplyDeleteAnother wonderful lookin soup. I just love seeing all the soup recipes :)
ReplyDeleteYummy! We had some on Sunday! Your photo is beautiful!
ReplyDeleteThank 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!
ReplyDeleteMiz Helen
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:)
ReplyDeleteWould like to add that Pillsbury Grands biscuits are perfect with this dish!!
ReplyDeleteThanks so much for linking up with me at #AThemedLinkup 28 for Soup Recipes, open until September 27.
ReplyDeleteCONGRATS! Your post is FEATURED at #AThemedLinkup 29 for Pumpkin Crafts and Decor from my previous linkup for Soup Recipes.
ReplyDelete