A new take on Corned Beef and Cabbage…..Soup! Happy St. Patrick’s Day🍀
3 tablesp Butter
1 medium onion – chopped
3 Stalks of celery – chopped
3 medium carrots – chopped
Heaping 1/2 teasp. ground allspice
1 14oz can of petite diced tomatoes or 4 fresh chopped plum tomatoes
4 cups chopped green cabbage
4 cups of beef broth plus more if needed
4 to 5 small potatoes – diced
3/4 cup barley
1/2 lb. corned beef cut into strips ( use left overs or deli meat)
1 teasp parsley
salt and fresh ground pepper to taste
shredded Swiss cheese for garnish
Melt butter in a lg. pot over med. heat. Add chopped onion, celery, carrots and allspice, salt & pepper cook, stirring occasionally until vegetables are soft, 5 to 10 mins.
Add tomatoes to the pot, then beef broth, cabbage, potatoes, corned beef, barley and 4 cups of water, cover and bring to a boil. Uncover and reduce heat to low and simmer till barley and potatoes are tender, about 30 mins to 1 hr. Add salt and pepper to taste!
Top each bowl of hot soup with shredded Swiss cheese as desired… Enjoy!