Hearty vegetables with chopped cabbage and pearled barley make this Corned Beef and Cabbage Soup a filling and satisfying mid-winter meal.

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Corned Beef and Cabbage Soup

QTY	MEASURE	INGREDIENT	PREPARATION
2	rib	Celery	Chopped
2		Carrot	Chopped
1	clove	Garlic	Minced
½		Onion, yellow	Roughly chopped
¼	head	Cabbage	Roughly chopped
1	tbsp	Butter
4	cup	Stock, chicken
¼	cup	Barley, pearled
¼	tsp	Caraway seeds
¼	tsp	Thyme
1		Bay leaf
		Parsley, Italian (fresh)	Finely chopped
14.5-oz	can	Tomatoes (diced)
8	oz	Corned beef	Diced
		Pepper, black
		Salt

1 Sauté the onion and celery in butter over medium heat until tender, about 5 min. Add the garlic, carrots, stock, cabbage, and barley. 

2 Stir in the bay leaf, parsley, thyme, and season to taste. Bring to a boil then reduce the heat and simmer, covered, for 40 min. 

3 Add the beef and tomatoes, and bring it back to a boil. Reduce the heat and simmer, uncovered, for another 10 min. 

Yield: 4 servings