Corned Beef and Cabbage Soup

Total Time:
40 min
Prep:
15 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 medium onion, quartered
  • 3 stalks celery, quartered
  • 3 medium carrots, quartered
  • 3 tablespoons unsalted butter
  • Heaping 1/4 teaspoon ground allspice
  • 1 pound plum tomatoes, halved
  • 3 cups low-sodium beef broth
  • 4 cups chopped green cabbage (about 1/4 medium head)
  • 1/2 pound Yukon gold potatoes, chopped
  • 3/4 cup quick-cooking barley
  • 1/4 pound corned beef, cut into thin strips (use leftovers or deli meat)
  • Kosher salt and freshly ground pepper
Directions

Pulse the onion, celery and carrots in a food processor until they are pea-size pieces. Melt the butter in a large pot over medium-high heat. Add the chopped onion, celery and carrots and the allspice and cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes.

Add the tomatoes to the food processor and pulse until finely chopped. Transfer the tomatoes to the pot and add the beef broth, cabbage, potatoes, barley and 4 cups water; cover and bring to a boil. Uncover, reduce the heat to medium low and simmer until the potatoes and barley are tender, about 20 minutes. Stir in the corned beef and season with salt and pepper.

Per serving: Calories 352; Fat 11 g (Saturated 6 g); Cholesterol 38 mg; Sodium 349 mg; Carbohydrate 50 g; Fiber 9 g; Protein 16 g

Photograph by Antonis Achilleos


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    I loved this stoup! I did leave out the allspice and doubled the corned beef. My family loved it! I will make this again and again!
    I didn't make this recipe exactly as written, but I still think it's worthy of 4 stars. I don't own a full-sized food processor, so I just diced my veggies and sauteed them that way. Couldn't find decent fresh tomatoes, so I used one can of petite diced, drained. I also doubled the corned beef because 1/4 lb. didn't seem like much. I had no problem with the cooking time; the potatoes and the cabbage were perfect after 20 minutes. This is definitely a hearty and filling soup, and I agree that it makes more than 4 servings. At least 6. I will definitely be making this again in the future.
    This was pretty good. Not an explosion of flavor but a nice hearty soup. I added 1C more Beef Stock than the recipe called for and used Roma Tomatoes instead (all I had. Turned out just fine.
    I would not call this soup. It's more like stew. It has absolutely no flavor. 20 minutes to soften the vegetables is a joke. Mine has been simmering for over an hour and the cabbage is still hard. I will not make this again. Very disappointing.
    Very delicious and nutritious. The only thing I did differently from the recipe is that I used low sodium V8 instead of tomatoes (that;s what I had on hand. The end result looked just like the picture in the magazine.
     
     I wouldn't call it a soup, it's more of a stoup and it'll probably be even more dense tomorrow after the barley absorbs the liquid. So if you prefer for it to be a soup, you need to cut back on the veggies and the barley or use more liquid.
     Also, you get much more than 4 servings (unless you are feeding hungry teenagers/ men.
     
     I will definitely make this again.
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