- 20 minutes
- 40 minutes
Here's a great recipe for your leftover corned beef. This hearty soup is super easy to make and will warm your bellies on a cold winter's night.
- In a Dutch oven, melt the butter over medium heat. Add the onion, celery and carrot pieces. Stir with a wooden spoon to evenly coat with butter. Sprinkle with salt and pepper. Stir occasionally until the vegetables are slightly softened, about 5-10 minutes.
- Add the can of tomatoes, beef broth, apple cider, water, potatoes, cabbage and barley. Stir to combine. Bring to a boil and then reduce to a simmer. Cover and let simmer for about 20-25 minutes, or until the barley and potatoes are tender. Stir occasionally.
- Stir in the corned beef, seasonings, salt and black pepper to taste. Serve with warm, crunchy French bread slices.