Wednesday, March 2, 2022

Corned Beef and Cabbage Soup #FoodieExtravaganza

This soup is a great way to use up leftover corned beef after St. Pat's Day however it is so delicious that you aren't going to want to wait another whole year to enjoy it.  Luckily it is just as delicious using a thick slice of corned beef from the deli.

Corned Beef and Cabbage Soup

The Foodie Extravaganza Gang are sharing Leftover Makeovers with Corned Beef today in anticpation of the upcoming celebrations......
Juli of Pandemonium Noshery invited us to join her in sharing ideas to use up any leftover corned beef our readers may have this month.  Let's see what everyone came up with ........

Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month. If you are a blogger and would like to join our group and blog with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board

Posting day for #FoodieExtravaganza is always the first Wednesday of the month. This month our theme is in honor of St. Patrick's day. We are posting recipes for ways to use up Leftover Corned Beef





Corned Beef and Cabbage Soup pin

This delicious soup comes together quickly with all the flavors you love in the classic Irish Boiled Dinner that we all love to enjoy each March in honor of St. Patrick's Day.



Soup, One Pot Meals, Corned Beef, Cabbage, Quick, Easy, Starting with Leftovers
Soup
Irish inspired American
Yield: 8 servings
Author: A Day in the Life on the Farm
Corned Beef and Cabbage Soup

Corned Beef and Cabbage Soup

This soup is a great way to use up leftover corned beef after St. Pat's Day however it is so delicious that you aren't going to want to wait another whole year to enjoy it. Luckily it is just as delicious using a thick slice of corned beef from the deli.
Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

Ingredients

  • 1/2 lg. Vidalia onion, cut into 4 chunks
  • 3 stalks celery, cut into thirds
  • 3 carrots, scraped and cut into thirds
  • 3 T. butter
  • 1/4 t. ground allspice
  • salt and pepper, to taste
  • 1 (15 oz. can) diced tomatoes
  • 4 c. beef broth
  • 3 c. water
  • 1 small head cabbage, cored and chopped
  • 2 med. golden potatoes, scrubbed and chopped
  • 3/4 c. quick cooking barley
  • 1/4 lb. Leftover corned beef, cut into strips (can use deli meat, if desired)

Instructions

  1. Place the onion, carrots and celery into the bowl of a food processor and pulse 4-5 times until pieces are pea sized.
  2. Melt the butter in a soup pot over med high heat. Add the vegetables from the food processor. Season with allspice, salt and pepper and cook, stirring occasionally, until softened, about 5 minutes.
  3. Add the tomatoes and the juices into the soup pot, along with the broth, water, cabbage, potatoes and barley. Bring to a boil. Reduce heat and simmer for about half an hour, until potatoes and barley are tender.
  4. Stir in the corned beef. Taste and season with additional salt and pepper, if needed.

Notes

Adapted from a recipe found at the Food Network Kitchen

Nutrition Facts

Calories

175.68

Fat (grams)

7.57

Sat. Fat (grams)

3.77

Carbs (grams)

21.79

Fiber (grams)

5.18

Net carbs

16.61

Sugar (grams)

4.94

Protein (grams)

6.12

Sodium (milligrams)

489.76

Cholesterol (grams)

25.34

10 comments:

  1. This sounds delicious! And I agree, why wait a whole year?

    ReplyDelete
    Replies
    1. So good and getting the corned beef from the deli saves the entire step of having to cook the meat making this a very quick and easy dinner.

      Delete
  2. This is my kind of comforting soup / meal!

    ReplyDelete
  3. Definitely a great way to utilize it

    ReplyDelete
  4. That looks so hearty and filling, I love the barley and tomatoes in the soup.

    ReplyDelete

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