REFRESHING FROSE’1 (750 ml.) bottle Rose’½ c. sugar½ c. water8 oz. fresh strawberries, hulled, quartered2…
Unique Corned Beef and Cabbage Soup
| Unique Corned Beef and Cabbage Soup | Print |
Recipe By: Alice Morrow
Unique Corned Beef and Cabbage Soup
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
- Pulse onion, celery and carrots in food processor until pea-size.
- Melt butter in large pot over medium heat.
- Add chopped onion, celery, carrots and allspice and cook, stirring occasionally, until veggies are softened.
- Add tomatoes to food processor and pulse until finely chopped.
- Transfer tomatoes to pot and add broth, cabbage, potatoes, barley and 4 c. water.
- Cover and bring to a boil. Uncover, reduce heat and simmer until potatoes and barley are tender, about 20 minutes.
- Stir in corned beef and season to taste.
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