Onion, parsnip, carrots, garlic, fresh herbs, tomato, cabbage, pearled barley and tender brisket… all in a soup! What could be a better recipe for leftover corned beef than leftover corned beef and cabbage soup?

Ingredients

• 1 tablespoon light olive oil
• 1 yellow onion , chopped
• 1 parsnip , peeled and chopped
• 2 carrots , peeled and chopped
• 2 cloves garlic , minced
• 8 cups vegetable or chicken broth
• 2 teaspoon fresh thyme leaves
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 2 bay leaves
• 1/3 cup pearled barley
• 2 cups cabbage , coarsely chopped
• 2 plum tomatoes , pulp and seeds removed, chopped
• 1 pound leftover corned beef , cut into bite-sized pieces or shredded
• 1 tablespoon lemon juice

Directions

1. In a large pot or Dutch oven, heat light olive oil. Add onion, parsnip, carrot and garlic. Saute until slightly soft.
2. Remove all vegetables from the pot to a bowl, set aside. Don’t worry about all the little bits and pieces, a few left won’t be a problem.
3. Without wiping it out, add vegetable or chicken broth, thyme leaves, kosher salt, ground pepper, bay leaves and barley to the pot. Cover pot and simmer for 30 minutes.
4. Add sauteed vegetables back to soup, increase heat to medium-high heat. Cook for 5 minutes.
5. Add cabbage, tomato, corned beef and lemon juice. Continue to cook for 3 minutes, or until beef is heated.
6. Ladle into soup bowls and serve.
7. If you’ve tried this recipe, come back and let us know!