Corned Beef and Cabbage Soup

Name: Corned Beef and Cabbage Soup
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 tablespoons unsalted butter; 1 large onion, or 2 medium onions; 2 ribs celery, about 1 cup chopped; 2 cloves garlic; 4 medium carrots, about 1 1/2 cups diced or julienned; 2 quarts chicken broth; 1/2 small head cabbage, coarsely chopped, about 4 to 5 cups; 1/4 cup pearled barley; 1 small bay leaf; 1 tablespoon chopped fresh parsley, or 1 teaspoon dried parsley flakes; 1/2 teaspoon dried thyme; 1/4 teaspoon freshly ground black pepper; 2 cups diced cooked corned beef, about 10 to 12 ounces; 1 (14 1/2-ounce) can diced tomatoes, undrained; Salt, to taste

A hearty soup featuring corned beef, barley, and vegetables, ideal for utilizing leftovers or thick deli slices.

⭐ 4.1 (50 reviews) Prep: 20 minCook: 60 minTotal: 80 minYields: 8 servings

Category Tags:

Appetizer Dinner Entree Lunch Soup

Cuisine Tags:

American

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Instructions

Chop onion, slice celery to 1/4-inch, mince garlic, and slice or dice carrots.
Heat butter in a large pot over medium-low heat. Add onion and celery; sauté until tender, then add garlic and cook for 1 minute.
Add carrots, chicken stock, cabbage, barley, bay leaf, parsley, thyme, and pepper; bring the mixture to a boil.
Reduce heat to low, cover, and simmer for 45 minutes.
Stir in corned beef and tomatoes, bring back to a boil, then reduce heat and simmer uncovered for 15 minutes.
Taste and season with salt as needed.

Nutritional Info (per serving)

Calories: 234 kcal

Carbohydrate: 21 g

Cholesterol: 49 mg

Fiber: 6 g

Protein: 17 g

Saturated Fat: 5 g

Sodium: 1495 mg

Sugar: 9 g

Fat: 10 g

Unsaturated Fat: 0 g