Corned Beef and Cabbage Soup A classic Irish combination made quickly using deli corned beef. Barley adds heartiness and parsley adds a touch of green for St. Patrick’s Day!
Preparation Time: 25 minutes
Cooking Time: 40 minutes
Serves 4 to 6 (Yield about 6 cups/1.5 L)
1 tbsp (15 mL) vegetable oil
2 cups (500 mL) diced Ontario Onion
1 cup (250 mL) diced Ontario Carrot
1 clove, garlic, minced1 bay leaf
1 tsp (5 mL) dried thyme
200 g deli corned beef (in one piece), coarsely chopped
3 cups (750 mL) thinly sliced Ontario Cabbage
1/4 cup (50 mL) pearl barley
6 cups (1.5 L) sodium-reduced chicken broth
2 tbsp (25 mL) chopped fresh Ontario Parsley
Pepper, to taste
In large pot, heat oil over medium heat. Add onions and carrots. Reduce heat to low, cover and cook for 6 minutes, stirring occasionally. Stir in garlic, bay leaf and thyme; cook 2 minutes. Stir in corned beef, cabbage, barley and broth. Bring to boil, reduce heat and simmer, covered, for about 30 minutes or until barley is tender. Remove bay leaf and discard. Add parsley and season with pepper.
Nutritional Information:1 Serving (When recipe serves 6):PROTEIN: 11 gramsFAT: 9 gramsCARBOHYDRATE: 18 gramsCALORIES: 192FIBRE: 3 gramsSODIUM: 925 mg
– Printed with permission from Foodland Ontario
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