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


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
3.6 5
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published

This recipe is featured in:

St. Patrick's Day