Unique Corned Beef and Cabbage Soup

Unique Corned Beef and Cabbage Soup

Unique Corned Beef and Cabbage Soup
 
Unique Corned Beef and Cabbage Soup
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Ingredients
  • 1 large Vidalia onion, quartered
  • 4 stalks celery, quartered
  • 4 carrots, quartered
  • 3 T. butter
  • ½ t. ground allspice
  • 1 lb. plum tomatoes, halved
  • 3 c. beef broth
  • 4 c. chopped green cabbage
  • ½ lb. Yukon gold potatoes, chopped
  • ¾ c. quick-cooking barley
  • ¼ lb. corned beef, cut into thin strips (use leftovers or from a deli)
  • Salt, black pepper

Instructions
  1. Pulse onion, celery and carrots in food processor until pea-size.
  2. Melt butter in large pot over medium heat.
  3. Add chopped onion, celery, carrots and allspice and cook, stirring occasionally, until veggies are softened.
  4. Add tomatoes to food processor and pulse until finely chopped.
  5. Transfer tomatoes to pot and add broth, cabbage, potatoes, barley and 4 c. water.
  6. Cover and bring to a boil. Uncover, reduce heat and simmer until potatoes and barley are tender, about 20 minutes.
  7. Stir in corned beef and season to taste.

 

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