St. Patrick’s Day is right around the corner and we have a great soup recipe for you to make with your leftover corned beef and cabbage. Enjoy! Hope you have a fun-filled day with a bit of the “Luck O’ the Irish” headed your way! Corned beef and cabbage was traditionally eaten in Ireland as an Eater lunch after the long meatless days of Lent because the preserved meat lasted through the winter. Now, we enjoy it annually on March 17, but there’s a soup recipe that’s both simple and healthy enough to serve guilt-free year-round. Food Network’s Corned Beef and Cabbage Soup Ingredients: 1 medium onion, quartered 3 stalks celery, quartered 3 medium carrots, quartered 3 tablespoons unsalted butter Heaping ¼ teaspoon ground allspice 1 pound plum tomatoes, halved 3 cups low-sodium beef broth 4 cups chopped green cabbage ½ pound Yukon gold potatoes, chopped ¾ cup quick-cooking barley ¼ pound corned beef, cut into thin strips Kosher salt and freshly ground pepper Directions: 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. Add the chopped onion, celery and carrots and the allspice and cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes. 3. Add the tomatoes to the food processor and pulse until finely chopped. Transfer tomatoes to the pot and add the beef broth, cabbage, potatoes, barley and 4 cups of water; cover and bring to a boil. 4. Uncover, reduce heat to medium low and simmer until the potatoes and barley are tender, about 20 minutes. Stir in the corned beef and season with salt and pepper. Per serving: Calories 352; Fat 11 g (Saturated 6 g); Cholesterol 38 mg; Sodium 349 mg; Carbohydrate 50 g; Fiber 9 g; Protein 16 g
Posted on: Thu, 13 Mar 2014 18:50:05 +0000