Labadie Recipe Database

Name Corned Beef and Cabbage Soup Number of People 4 List of Ingredients 1 medium onion, quartered 3 stalks celery, quartered 3 medium carrots, quartered 3 T. unsalted butter heaping 1/4 tsp. ground allspice 1 lb. plum tomatoes, halved 3 cups low-sodium beef broth 4 cups chopped green cabbage (about 1/4 medium head) 1/2 lb. Yukon gold potatoes, chopped 3/4 cup quick-cooking barley 1/4 lb. corned beef, cut into thin strips (leftover or deli meat) kosher salt and freshly ground black pepper Description Pulse the onion, celery and carrots in a food processor until they are pea-size pieces.  Melt the butter in a large pot over medium-high heat.  Add the chopped onion, celery and carrots and the allspice and cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes. Add the tomatoes to the food processor and pulse until finely chopped.  Transfer the tomatoes to the pot and add the beef broth, cabbage, potatoes, barley and 4 cups water; cover and bring to a boil.  Uncover, reduce the heat to medium low and simmer until the potatoes and barley are tender, about 20 mintes.  Stir in the corned beef and season with salt and pepper. Time 40 minutes Difficulty (1-5) 1 Notes Per serving:  352 calories, 11 g fat (6 g saturated), 38 mg cholesterol, 349 mg sodium, 50 g carbohydrate, 9 g fiber, 16 g protein Image