Corn beef and cabbage soup. Add the carrots, chicken stock, chopped cabbage, and barley. Add the bay leaf, parsley, thyme, and pepper; bring to a boil. Reduce the heat to low to maintain a simmer.
Heat oil and butter in a large Dutch oven over medium-high. Add bay leaves and broth; bring to a boil over high. Add parsley, garlic, caraway seeds, salt, and pepper and cook for a minute or two until fragrant. You can cook Corn beef and cabbage soup using 0 ingredients and 0 steps. Here is how you achieve it.
Ingredients of Corn beef and cabbage soup
Add broth, corned beef, cabbage, potatoes, and bay leaves. Increase the heat under the Dutch oven to HIGH and bring to a boil. Remove the corned beef, set it on a cutting board and shred with a fork. Add broth, corned beef, cabbage, potatoes, bay leaves and pepper.
Corn beef and cabbage soup step by step
Transfer the beef chunks from the stew to a separate plate, and use two forks to shred it into bite-sized pieces. Return the beef to the stew, and stir to combine. In a Dutch oven, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Stir in the remaining ingredients except parsley. If Cooking for Two: Soup can be frozen in serving-size portions to enjoy months later.