Corned Beef and Cabbage Soup

Recipe Categories: All Recipes  |  Brisket  |  St. Patrick's Day
Corned Beef and Cabbage Soup
Use the simplicity of easy Omaha Steaks Corned Beef to make this St Patrick's Day favorite easier than ever. You'll combine plum tomatoes, gold potatoes, green cabbage, barley, veggies and more, and be ready in just 40 minutes.
Ingredients
  • 1/4 lb. Omaha Steaks Corned Beef, cut into thin strips
  • 1 lb. plum tomatoes, halved
  • 1/2 lb. yukon gold potatoes, chopped
  • 4 cups chopped green cabbage (about 1/4 medium head)
  • 4 cups chicken stock
  • 3 cups beef stock
  • 3/4 cup quick-cooking barley
  • 3 stalks celery, quartered
  • 3 medium carrots, quartered
  • 1 medium onion, quartered
  • 3 Tbsp. unsalted butter
  • 1/4 tsp. ground allspice
  • salt and freshly ground pepper
Preparation
  1. Pulse the onion, celery and carrots in a food processor until they are pea-size pieces.
  2. Melt the butter in a large pot over medium-high heat.
  3. Add the chopped onion, celery and carrots and the allspice and cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes.
  4. Add the tomatoes to the food processor and pulse until finely chopped.
  5. Transfer the tomatoes to the pot and add the beef stock, cabbage, potatoes, barley and 4 cups chicken stock; cover and bring to a boil.
  6. Uncover, reduce the heat to medium low and simmer until the potatoes and barley are tender, about 20 minutes.
  7. Stir in the corned beef and season to taste with salt and pepper.

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