Servings | Prep Time | Cook Time |
---|---|---|
6 | 20 mins | 1 hr 20 mins |
1. | Heat butter in a large saucepan over medium low heat. |
2. | Add onion and celery; sauté, stirring frequently, until tender. |
3. | Add garlic and continue cooking for 1 minute. Stir in chicken broth, carrots, cabbage, and barley. |
4. | Add the bay leaf, thyme, and pepper; bring to a boil. Reduce heat to medium low; cover and simmer for 45 minutes. |
5. | Stir in corned beef; increase heat and return to a boil. Reduce heat to medium low and simmer, uncovered, for 15 minutes. |
6. | Taste and add salt. |
There are 312 calories in 1 serving of Corned Beef and Cabbage Soup.
Calorie split: 47% fat, 28% carbs, 25% protein.
|
Serving Size | 1 serving |