.
home
Coupon Gallery
Past Purchases
Favorites
home
0
Quick Corned Beef, Cabbage and Barley Soup Quick Corned Beef, Cabbage and Barley Soup
Quick Corned Beef, Cabbage and Barley Soup
Quick Corned Beef, Cabbage and Barley Soup
Logo
Recipe - Arden Hills
Quick Corned Beef, Cabbage and Barley Soup recipe
Quick Corned Beef, Cabbage and Barley Soup
Prep Time15 Minutes
Servings8
Cook Time50 Minutes
Ingredients
2 tablespoons butter, divided
8 oz thick-sliced cooked corned beef, diced
2 cups green cabbage, chopped
1 cup peeled, diced carrots
1/2 teaspoon salt
2 cartons (32 oz each) beef broth
1 cup pearled barley
2 cups refrigerated diced potatoes and onions
1/4 cup parsley, chopped
2 slices pumpernickel bread, diced
Directions
  1. In 4-quart saucepan or Dutch oven, melt 1 tablespoon butter over medium-high heat. Add corned beef and cook 3- 5 minutes, stirring until browned. Transfer to bowl; set aside.
  2. Add cabbage, carrots, and salt to drippings in pan; cook 4- 6 minutes, stirring occasionally, until vegetables begin to brown on edges.
  3. Stir in broth and barley; bring mixture to a boil over high heat. Reduce heat and simmer 20 minutes. Stir in potatos and onions, and corned beef. Return to a simmer and cook 23- 27 minutes, until barley and potatoes are tender.
  4. Meanwhile, heat oven to 300F. Toss bread cubes and 1 tablespoon melted butter on a rimmed sheet pan. Bake 18-23 minutes, until crispy on outside but still soft in center.
  5. Serve soup with a handful of croutons and sprinkle with parsley.
15 minutes
Prep Time
50 minutes
Cook Time
8
Servings

Shop Ingredients

Makes 8 servings
2 tablespoons butter, divided
Essential Everyday Butter, Sweet Cream, Salted
Essential Everyday Butter, Sweet Cream, Salted, 4 Each
$5.29$1.32 each
8 oz thick-sliced cooked corned beef, diced
Cub Corned Beef Brisket, Point Cut
Cub Corned Beef Brisket, Point Cut, 3.2 Pound
$3.99 lb with My Cub Rewards card
$4.99/lb was $7.99/lb$4.99/lb
2 cups green cabbage, chopped
Produce Cabbage
Produce Cabbage, 2.5 Pound
$0.49 lb with My Cub Rewards card
$2.48 avg/ea was $2.48 avg/ea$0.99/lb
1 cup peeled, diced carrots
Produce Cello Carrots
Produce Cello Carrots, 2 Pound
$1.99 was $2.99$1.00/lb
1/2 teaspoon salt
Essential Everyday Salt, Iodized
Essential Everyday Salt, Iodized, 26 Ounce
$1.39$0.05/oz
2 cartons (32 oz each) beef broth
Essential Everyday Broth, Fat Free, Reduced Sodium, Beef
Essential Everyday Broth, Fat Free, Reduced Sodium, Beef, 32 Ounce
$2.19$0.07/oz
1 cup pearled barley
Essential Everyday Barley, Pearled
Essential Everyday Barley, Pearled, 16 Ounce
$2.69$0.17/oz
2 cups refrigerated diced potatoes and onions
Simply Potatoes Diced Potatoes with Onions
Simply Potatoes Diced Potatoes with Onions, 20 Ounce
2 for $5 with My Cub Rewards card
$3.29 was $3.29$0.16/oz
1/4 cup parsley, chopped
Fresh Parsley
Fresh Parsley, 1 Each
$1.49
2 slices pumpernickel bread, diced
Cub Bakery Sliced Pumpernickel Rye Bread
Cub Bakery Sliced Pumpernickel Rye Bread, 16 Ounce
$3.99 was $4.49$0.25/oz

Directions

  1. In 4-quart saucepan or Dutch oven, melt 1 tablespoon butter over medium-high heat. Add corned beef and cook 3- 5 minutes, stirring until browned. Transfer to bowl; set aside.
  2. Add cabbage, carrots, and salt to drippings in pan; cook 4- 6 minutes, stirring occasionally, until vegetables begin to brown on edges.
  3. Stir in broth and barley; bring mixture to a boil over high heat. Reduce heat and simmer 20 minutes. Stir in potatos and onions, and corned beef. Return to a simmer and cook 23- 27 minutes, until barley and potatoes are tender.
  4. Meanwhile, heat oven to 300F. Toss bread cubes and 1 tablespoon melted butter on a rimmed sheet pan. Bake 18-23 minutes, until crispy on outside but still soft in center.
  5. Serve soup with a handful of croutons and sprinkle with parsley.