This tasty corned beef and cabbage soup is an excellent way to use leftover corned beef. Or buy thick-cut corned beef from your local deli and dice it.
The recipe contains a variety of herbs, spices, and vegetables, but don't be daunted by the long list. You probably have most of the ingredients on hand, and some of them can be swapped out or omitted. Soup is one of those versatile dishes that can be changed and adapted in all kinds of ways. Feel free to use another grain instead of barley. Rice or bulgur wheat are good substitutes. Add 1/4 cup of either grain about 20 minutes before the soup is ready. If you're following a low-carb regimen, leave grain out altogether.
- 2 tablespoons butter
- 1 large onion (or 2 medium)
- 2 ribs celery (about 1 cup chopped)
- 2 cloves garlic
- 4 medium carrots (about 1 1/2 cups diced or julienne)
- 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 fresh chopped parsley, or 1 teaspoon dried parsley flakes
- 1/2 teaspoon dried leaf thyme
- 1/4 teaspoon freshly ground black pepper
- 2 cups diced cooked corned beef (about 10 to 12 ounces)
- 1 (14.5-ounce) can diced tomatoes (undrained)
- Salt, to taste
- Peel the onion and chop it coarsely. Cut the celery into 1/4-inch slices and then peel and mince the garlic. Peel the carrots and slice them into matchsticks or dice them into 1/4-inch pieces.
- Heat the butter in a large stockpot or Dutch oven over medium-low heat.
- Add the onion and celery to the pot and saute until tender, stirring frequently.
- Add the minced garlic and continue cooking for 1 minute. Add the carrots, chicken stock, chopped cabbage, and barley. Add the bay leaf, parsley, thyme, and pepper; bring to a boil.
- Reduce the heat to low to maintain a simmer. Cover the pan and simmer for 45 minutes.
- Add the corned beef and tomatoes; increase heat and bring it back to a boil. Reduce heat to low and simmer, uncovered, for 15 minutes.
- Taste and add salt, as needed.
- Flat-Cut corned beef brisket is the best choice for slicing and dicing. The pointcut brisket is fattier and tends to be a better cut for shredding. Cuts from the round and bottom round are often used to make corned beef as well.
- Dried bay leaves impart a subtle flavor to soups, stews, sauces, and beans. Avoid fresh bay leaves, which come from a different tree and have a stronger flavor. If you don't cook with bay leaves very often, buy a jar and freeze them. They'll last almost indefinitely.
|Nutritional Guidelines (per serving)|
|Total Fat||25 g|
|Saturated Fat||14 g|
|Unsaturated Fat||6 g|
|Dietary Fiber||4 g|