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
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.