What's St. Patrick's Day without Irish corned beef and cabbage soup? This recipe has all the big flavors of the traditional soup without all the fuss!
What you need:
2 tablespoons canola oilWhat to do:
1 small onion, diced
2 cups shredded carrots
2 cloves garlic, minced
1/4 teaspoon ground allspice
1/4 teaspoon dry mustard powder
1/2 teaspoon Kosher or flake sea salt
1/4 teaspoon coarsely ground black pepper
16 ounces roughly chopped cabbage (big chops!)
6 cups low sodium chicken broth
1 cup barley
1 lb. piece of prepared corned beef, cut into ¼-inch wide strips
Celery leaves for garnish, optional
In a large pot or Dutch oven over medium heat, add the canola oil, onion, carrots, garlic, allspice, mustard, salt and pepper. Cook, stirring, until the onions have wilted slightly (about 4 minutes).
Add the cabbage and stock. Cover and increase the heat to high. When the mixture begins to boil, reduce heat and add the barley. Simmer until barley is tender (about 15 minutes). Add corned beef and cook just until the meat is heated through (about 3 minutes). Salt and pepper to taste.
*Note: If the soup becomes too thick add a bit more stock or water as needed.