Irish Corned Beef and Cabbage Soup

By Libbie Summers for Terra’s Kitchen
Photography by Chia Chong

There always seems to be leftover corned beef and cabbage on St. Patrick’s Day –maybe it’s the alcohol consumption that reduces the appetite for chewable foods. For whatever reason, you’ll need something to do with your leftovers. This Corned Beef and Cabbage Soup recipe I did for the amazing meal kit delivery service Terra’s Kitchen is the perfect receptacle for any leftovers. It’s hearty yet somehow light and magically delicious.
Corned Beef and Cabbage Recipes, St. Patrick's Day Recipes, Soup Recipes, Libbie Summers, A food-inspired life
Irish Corned Beef and Cabbage Soup
serves 4-6

What you need:
2 tablespoons canola oil
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

What to do:
Read the rest of the recipe HERE

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