Corned Beef and Cabbage Soup

imageA 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!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s