Tuesday, March 19, 2019

Unplanned Planned Leftovers

Turn those St. Pat's Leftovers into a Hearty Barley Soup.

When I wrote up my Weekly Menu I had planned on making Corned Beef Hash and Eggs for brinner tonight using the leftovers from St. Pat's Day.  Here is what I found when I pulled out the container of leftovers.

Yep, that's it.  Just two skimpy slices of corned beef sitting on top of a lot of veggies.  Time for plan B.

I diced up the corned beef, chunked up the veggies and put it all into a soup pot.  I added some beef broth and some quick cooking barley.  I would have added a can of tomatoes but I was out.

A quick easy, peasy and delicious dinner in the blink of an eye.  Doesn't get any better than that.

#soup, #leftovers, #cabbage, #barley,
Soups, Leftovers
Yield: 6-8 servingsPin it

Cabbage Barley Soup

prep time: 5 minscook time: 20 minstotal time: 25 mins
Turn those St. Pat's Leftovers into a Hearty Barley Soup.


  • Leftovers from Corned Beef and Cabbage Dinner (corned beef, cabbage, onions, carrots and potatoes) cut into bite size pieces
  • 6 c. Beef Broth
  • Salt and pepper, to taste
  • 3/4 c. quick cooking barley


  1. Place leftovers in a dutch oven or soup pot.  Add the barley and broth.  Bring to a boil over med high heat.  Boil for 10 minutes.  Reduce heat, taste and season as needed with salt and pepper.  Simmer for another 10 minutes and serve.
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Created using The Recipes Generator

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