- Level:Easy
- Total: 40 min
- Active: 20 min
- Yield:4 servings
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 352
- Total Fat
- 11 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 38 milligrams
- Sodium
- 349 milligrams
- Carbohydrates
- 50 grams
- Dietary Fiber
- 9 grams
- Protein
- 16 grams
Ingredients
Directions
- 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.
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