Corned Beef and Cabbage Soup

corned beef and cabbage soup
This hearty soup is made with leftover corned beef and fresh cabbage and vegetables. Diana Rattray
  • 80 mins
  • Prep: 20 mins,
  • Cook: 60 mins
  • Yield: 6 to 8 servings
Ratings (13)

This tasty corned beef and cabbage soup is an excellent way to use leftover corned beef.

Use deli corned beef if you don't have leftover. I have used barley, but another grain may be used. Try it with a wild rice blend. If you are using rice, add it after the first 15 minutes.

Serve this soup with a salad and hot buttered biscuits for a delicious meal.

What You'll Need

  • 2 tablespoons butter
  • 1 1/2 cups chopped onion
  • 1 cup sliced celery
  • 2 cloves garlic, minced
  • 2 quarts chicken broth
  • 1 1/2 cups chopped or julienne-cut carrots
  • 1/2 small head cabbage, coarsely chopped, about 4 to 5 cups
  • 1/4 cup pearled barley
  • 1 small bay leaf
  • 1 tablespoon fresh chopped parsley, or 1 teaspoon dried parsley flakes
  • 1/2 teaspoon dried leaf thyme
  • 1/4 teaspoon freshly ground black pepper
  • 2 to 2 1/2 cups diced cooked corned beef, about 10 to 12 ounces
  • 1 can (14.5 ounces) tomatoes, diced, undrained
  • Salt, to taste

How to Make It

  1. Heat butter in a large saucepan over medium-low heat. Add onion and celery; sauté, stirring frequently, until tender.
  2. Add garlic and continue cooking for 1 minute. Stir in chicken broth, carrots, cabbage, and barley. Add the bay leaf, parsley, thyme, and pepper; bring to a boil.
  3. Reduce heat to medium-low; cover and simmer for 45 minutes.
  4. Stir in corned beef and tomatoes; increase heat and return to the boil. Reduce heat to medium-low and simmer, uncovered, for 15 minutes.
  1. Taste and add salt, as needed. Serves 6 to 8.