Quick Corned Beef, Cabbage and Barley Soup
Recipe - Eagan East
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
Essential Everyday Butter, Sweet Cream, Salted, 4 Each
$5.29$1.32 each
Cub Corned Beef Brisket, Point Cut, 3.2 Pound
$7.99/lb$7.99/lb
Produce Cabbage, 2.5 Pound
$2.48 avg/ea$0.99/lb
Produce Cello Carrots, 2 Pound
$2.99$1.50/lb
Essential Everyday Salt, Iodized, 26 Ounce
$1.39$0.05/oz
Essential Everyday Broth, Fat Free, Reduced Sodium, Beef, 32 Ounce
$2.19$0.07/oz
Essential Everyday Barley, Pearled, 16 Ounce
$2.69$0.17/oz
Simply Potatoes Diced Potatoes with Onions, 20 Ounce
Buy 5 or More $1 Off Each
$3.29 was $3.29$0.16/oz
Fresh Parsley, 1 Each
$1.49
Pepperidge Farm® Jewish Pumpernickel Dark Pump Bread, 16 Ounce
$4.99$0.31/oz
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.