Corned Beef and Cabbage Soup
Recipe GLPRaaf7f2353f13af
A hearty, warming soup loaded with tender corned beef, fresh vegetables, and barley. This classic comfort dish features cabbage, potatoes, carrots, and celery in a savory beef broth enhanced with warm allspice. Perfect for a satisfying meal any time of year.
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Ingredients
1 medium onion, quartered
3 stalks celery, quartered
3 medium carrots, quartered
3 tablespoons unsalted butter
1/4 teaspoon plus a heaping 1/8 teaspoon ground allspice
1 pound plum tomatoes, halved
3 cups low-sodium beef broth
4 cups chopped green cabbage
1/2 pound Yukon gold potatoes, chopped
3/4 cup quick-cooking barley
1/4 pound corned beef, cut into thin strips
4 cups water
Kosher salt to taste
Freshly ground black pepper to taste
Directions
Using a food processor, pulse the quartered onion, celery, and carrots until the pieces are reduced to pea-size bits.
In a large pot, melt the butter over medium-high heat. Add the processed vegetables and allspice, then cook while stirring occasionally for about 5 minutes until the vegetables have softened slightly.
Place the halved tomatoes in the food processor and pulse until they are finely chopped. Add the chopped tomatoes to the pot along with the beef broth, chopped cabbage, potatoes, barley, and water. Bring the mixture to a boil while covered, then uncover and reduce the heat to medium-low. Simmer for approximately 20 minutes until the potatoes are tender and the barley is fully cooked.
Stir the corned beef into the soup and season generously with kosher salt and freshly ground black pepper to your taste.
