Corn Beef and Cabbage soup

By exdircomp

Ingredients

• 2 tablespoons butter
• 1 1/2 cups chopped onion
• 1 cup sliced celery
• 2 cloves garlic, minced
• 3 quarts chicken broth
• 1 1/2 cups chopped or julienne-cut carrots
• 2 parsnips diced small
• 1/2 small head cabbage, coarsely chopped, about 4 to 5 cups
• 1/3 cup pearled barley
• 1 small bay leaf
• 1 tablespoon fresh chopped parsley, or 1 teaspoon dried parsley flakes
• 1/2 teaspoon dried leaf thyme
• 1/4 teaspoon freshly ground black pepper
• 2 to 2 1/2 cups diced cooked corned beef, about 10 to 12 ounces
• 1 can (14.5 ounces) tomatoes, diced, undrained
• salt, to taste

Preparation

Step 1

Heat butter in a large saucepan over medium-low heat. Add onion and celery; sauté, stirring frequently, until tender. Add garlic and continue cooking for 1 minute. Stir in chicken broth, carrots, cabbage, parsnips and barley. Add the bay leaf, parsley, thyme, and pepper; bring to a boil. Reduce heat to medium-low; cover and simmer for 45 minutes. Stir in corned beef and tomatoes; increase heat and return to the boil. Reduce heat to medium low and simmer, uncovered, for 15 minutes. Taste and add salt.