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Around The Grange
Hank's Hankerings: Corned Beef & Cabbage Soup

By Hank the Burro

  March 1, 2020 --

One of the most recognizable food traditions for St. Patrick’s Day is Corned Beef and Cabbage. This easy recipe for Corned Beef and Cabbage Soup from the Food Network is a fun twist on the classic.



1 medium onion, quartered 3 stalks celery, quartered

  • medium carrots, quartered 3 tablespoons unsalted butter

Heaping 1/4 tsp. ground allspice 1 pound plum tomatoes, halved 3 cups low-sodium beef broth

  • cups chopped green cabbage (about 1/4 medium head) 1/2 pound Yukon gold potatoes, chopped

3/4 cup quick-cooking barley

1/4 pound corned beef, cut into thin strips (use leftovers or deli meat)

Kosher salt and freshly ground pepper



Pulse the onion, celery and carrots in a food processor until they are pea-size pieces. Melt the butter in a large pot over medium- high heat. Add the chopped onion, celery and carrots and the allspice and cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes. Add the tomatoes to the food processor and pulse until finely chopped. Transfer the tomatoes to the pot and add the beef broth, cabbage, potatoes, barley and 4 cups water; cover and bring to a boil. Uncover, reduce the heat to medium low and simmer until the potatoes and barley are tender, about 20 minutes. Stir in the corned beef and season with salt and pepper.


SOURCE: https://www.foodnetwork.com/recipes/food-network-kitchen/corned-beef-and-cabbage-soup-recipe-2119374  



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