Quick Corned Beef, Cabbage and Barley Soup
Recipe - White Bear Liquor
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
- 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.
- Add cabbage, carrots, and salt to drippings in pan; cook 4- 6 minutes, stirring occasionally, until vegetables begin to brown on edges.
- 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.
- 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.
- 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
Directions
- 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.
- Add cabbage, carrots, and salt to drippings in pan; cook 4- 6 minutes, stirring occasionally, until vegetables begin to brown on edges.
- 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.
- 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.
- Serve soup with a handful of croutons and sprinkle with parsley.