Corned Beef and Barley Soup
Warm up your table with a hearty bowl of Corned Beef and Barley Soup, the ultimate comfort food that’s both nourishing and flavorful. This wholesome recipe combines tender chunks of cooked corned beef, nutty pearl barley, and a medley of fresh vegetables like carrots, celery, and cabbage, all simmered in a richly seasoned beef broth. Packed with savory goodness, a hint of garlic, and aromatic herbs like thyme and bay leaf, this soup delivers layers of robust flavor in every spoonful. Perfect for cooler evenings or a satisfying lunch, it pairs beautifully with crusty bread for dipping. Ready in just over an hour, this six-serving recipe is a simple yet satisfying way to make the most of leftover corned beef.
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Recipe Information
Ingredients
- 2 cups Cooked corned beef
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 medium Carrots, diced
- 3 medium Celery stalks, diced
- 3 cloves Garlic, minced
- 0.75 cup Pearl barley
- 8 cups Beef broth
- 1 whole Bay leaf
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Green cabbage, chopped
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes, or until the vegetables are softened and fragrant.
Stir in the minced garlic and cook for an additional 1 minute.
Add the pearl barley to the pot and stir to coat it with the oil and vegetables.
Pour in the beef broth and add the bay leaf, thyme, salt, and black pepper. Stir to combine.
Bring the soup to a boil, then reduce the heat to low and simmer uncovered for 30 minutes, stirring occasionally.
Add the chopped green cabbage to the pot and continue simmering for another 20 minutes, or until the barley is tender.
Stir in the cooked corned beef and let it heat through for 5 minutes.
Remove the bay leaf and adjust seasoning with additional salt and pepper, if needed.
Ladle the soup into bowls and garnish with fresh parsley, if desired.
Serve hot with crusty bread or crackers on the side.
Nutrition Facts
Calories |
2320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.1 g | 159% | |
| Saturated Fat | 38.2 g | 191% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 461 mg | 154% | |
| Sodium | 14409 mg | 626% | |
| Total Carbohydrate | 168.0 g | 61% | |
| Dietary Fiber | 38.9 g | 139% | |
| Total Sugars | 24.2 g | ||
| Protein | 127.5 g | 255% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 463 mg | 36% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 3840 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
